If frozen, un-thaw pastry overnight in the fridge. If refrigerated, allow pastry to sit at room temperature for about 5 minutes, just to start to soften for pliability.
On a floured surface using a floured rolling pin, begin to coax the dough into a flatter disc by pounding it gently with the floured rolling pin, rotating the dough disc to maintain a round shape.
Add additional flour to the counter surface and the rolling pin as needed. Begin to roll the pastry into a 11"-12" diameter round. Roll from the center of the dough, away from you. Pick up and rotate the dough every 2-3 rolls, adding more flour to keep the dough from sticking, and to ensure even thickness.
Once you have a 11" to 12" diameter round, gently roll the pastry onto the pin (or fold it into quarters), and place into a 9" pie tin. As you place it, take care to not stretch the dough, and center it as much as you can to have a 1 to 1 1/2" overhang all around the edge of the pie tin.
Gently lift the edge of the dough, and fit into the edge of the tin, taking care again to not stretch or press the dough too tightly.
Trim the outer edge of the dough to 1" to 1 1/2", using extra dough to patch around the edges as needed. I find using a bit of water to help patch this overhang is helpful. At any time, if the dough feels greasy or warm, place in the freezer for 5 minutes to cool.
Fold the 1" to 1 1/2" overhang under the pastry on the edge of the tin, making an even-thickness layer all around the pie tin. Crimp the edge as desired: I use my pointer and middle finger knuckles on the inside, and gently poke my pointer finger in the space between to make a wavy pattern.
Dock or poke holes with a fork all over the sides and bottom of the pie pastry, cover with plastic wrap or put in a large bag, and place in the fridge for at least 1 hour, up to a few days. The pastry needs to be chilled prior to blind baking to prevent shrinking. I recommend docking pastry now, when the dough is slightly warmer, versus after it has chilled and firmed. Be sure to poke the holes deep enough so that they are effective steam vents during blind baking.
Pre-heat oven to 400F with a rack in the lower 1/3 of the oven. Line a half sheet pan with parchment. Place chilled pie pastry on pan, and line with aluminum foil, taking care to get the foil flush with the edges and bottom of the pastry. Fill pastry with sugar, beans or pie weights.
Bake weighted pastry for 20 minutes. Afte 20 minutes, gently remove the aluminum foil with weights. Re-dock the pastry with a fork, to allow for steam to escape during the next step.
Place pastry back into the oven, and bake for an additional 10-15 minutes. Check after 5, and if the pastry is puffing in the center or sides, remove and re-dock the crust. This is important, because puffing will cause the sides of the pastry to collapse. Bake until the crust is an even golden brown. The sides and bottom of the crust will not bake significantly when the pumpkin custard is in, so be sure to blind bake to a golden brown color.
Remove from oven, and allow to cool as you prepare the filling. Crust can also be blind baked up to 1 day ahead of time. Cover the crust or place in a bag if doing so.