Once rolled out, roll the dough onto the rolling pin and unroll over the pie plate.
Good luck!
My mom didn’t use premade crusts, but I clearly remember her using the rolling pin to move the crust into the pan. It was sort of draped over the rolling pin, then gently transferred to the pan and manually coaxed into place. She always said her crusts weren’t picture perfect, but they were very tasty and flaky all the same. As always, she was right. She made a “peaches and cream” pie that was out of this world. I don’t suppose any of you freepers have the recipe . . . ?