Let the chilled dough warm at room temp. for a few minutes so it softens slightly. Line a large baking tray with baking paper.
Dust the pastry lightly with flour and roll it out into a circle about 35cm (14 inches) in diameter. It doesn't matter if it is slightly larger than the baking tray at this point. Roll up the pastry around the rolling pin, then unroll over the lined baking sheet.
Roll and tuck the outer 5cm (2 inch) border of the circle under itself to neaten the edge and create a thicker crust, a bit like a pizza! NOTE: You may need to trim the edges of the pastry before rolling up to get it to fit onto the baking tray properly.
Now crimp the edge of the pastry all the way around with your fingertips (see video above for how to do it) OR use the tines of a fork to make impressions all the way around the edge.
Prick the centre of the pastry all over with a fork to prevent it bubbling up when it bakes.
Chill the pastry for 10-15 minutes as your oven preheats to 190 C (170 C fan / 375 F).
Bake for 25-30 minutes until golden brown. Keep an eye on it and use a metal spatula to press down any big air bubbles that may form as it bakes.
Let the crust cool before filling.