Use a 2-3" length of parchment paper to cover your clean counter. Flip a 9" or 9 1/2" pie pan upside down on paper and use a non-toxic pen to trace a circle around the outside edge of the pan. Set pan aside. Dust parchment paper lightly with flour.
Divide the dough into two equal balls. Place one ball on the center of the parchment circle. Re-wrap the other ball and place back in the refrigerator. Use for a 2nd pie or for pie crust cookies.
Roll the dough out until it is about an inch past the line you drew on every side. Sprinkle dough and rolling pin with flour as needed.
Slide your hand under one half of the parchment paper and fold the paper/crust in half. Slowly peel the paper off of the half of the crust that is now on top.
Now take the bottom of the crust and fold it to the top, again using the parchment paper. The crust is now folded into quarters. Remove the folded crust from the paper and set it pie pan. Carefully unfold the crust back into a round and crimp the edges.
Set the pie crust by the filling and pour the filling into the crust. Transfer the pie to the preheated oven. Bake at 425F for 10 minutes and then reduce the heat to 350. Bake for another 40-45 minutes just until a small knife inserted in the center comes out almost clean. Over baking will cause pie to crack.
Turn off the oven with the pie inside. Crack the door open a few inches and allow the pie to rest for two hours in the oven. This will help prevent cracking.
Garnish the pie with candied pecans and homemade whipped cream. The pecans are great at helping to cover any problems in cracking that do occur.