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On a lightly floured surface, roll out the pie dough into a round about ¼ inch thick. Use the rolling pin to gently transfer the dough to a 9-inch pie plate. Trim the excess dough so that there’s about ½ inch all the way around the outside edge. Tuck the dough under itself all the way around the pie. Crimp as desired. Dock the base and sides of the crust with a fork. Chill the pie crust for 30 minutes to 2 hours.
Transfer the pie crust to the oven and bake until it begins to brown around the edges, 12 to 15 minutes. Remove the pie from the oven, and carefully remove the pie weights by using the parchment edges as “handles” to lift them out . Gently pour the custard into the prepared pie crust. Bake until the pie appears set at the edges but is still slightly jiggly in the center, 45 to 50 minutes.
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