Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
Place the pie dish on a large baking sheet.
If you have excess batter, fill small ramekins and bake the ramekins along with the pie. Small ramekins filled half way will complete baking around 15 - 20 minutes.
Sweet Potato Pie https://therecipecritic.com/sweet-potato-pie/