When your dough has rested and chilled (for at least an hour, preferably overnight), it should have the consistency of saltwater taffy. The dough is then ready to be rolled. Liberally sprinkle a work surface with flour — I used around 1/4 cup's worth. Unwrap the dough and place it on the work surface, sprinkling its top with flour. If the dough is too hard, let it rest for a few more minutes. If the dough seems too sticky, place it back in the fridge to chill for another hour or so. Use a rolling pin to roll with light pressure, from the center out to create a circle. Roll the dough about 10 inches in diameter and about 1/4 inch thick — you can place your pie plate upside down over the rolled out dough to see if the dough is big enough.
Move the dough onto the pie plate by placing a piece of wax or parchment paper over the rolled out dough, and folding it in half, before placing another piece of parchment paper over the half and folding it into quarters. Move the folded up dough onto the plate and unfold it. When the dough is in the plate, press it firmly into the bottom and sides of the pan. Cover with plastic wrap and transfer to the refrigerator to rest for another 30 minutes.
Once the pie shell is fully chilled, use a fork to prick the bottom and sides of the shell – these holes help eliminate the air bubbles that can form when the dough is exposed to heat and helps prevent the shell from shrinking. Place crust in the freezer to freeze for another 10 minutes.
While the crust is freezing, preheat the oven to 425 (F) and position the oven racks in the bottom and center positions of the oven. Place a rimmed baking sheet on the lowest rack.
When the crust is frozen, line it tightly with a piece of aluminum foil. If creating scalloped edges (see baker's notes), make sure the scallops are completely covered and there are no gaps between the foil and crust.
Pour the pie weights into the pie over the aluminum foil, making sure to spread them so they are more concentrated around the edge of the shell than the center. Place the pan on the preheated baking sheet on the lowest rack and bake for 20 minutes, until the edges of the pie are set but not browned.
Remove the pan and the baking sheet from the oven, but keep the oven on. Lift out the foil and pie weights. Allow the crust to cool for 1 minute.
While the crust is cooling, make an egg wash by whisking together 1 large egg white and 1 teaspoon of water.
Use a pastry brush to coat the bottom and sides with a thin layer of egg wash to moisture-proof the crust. Return the pie pan to the baking sheet and place in the oven's center rack, baking for 3 more minutes. Remove and cool completely on a wire rack before filling.