All-purpose flour has a moderate protein content, and protein in flour translates to gluten development when water is involved, which can lead to a tough crust. With proper pie-making technique ...
Transfer to a deep 9-inch pie pan. Gently press the dough down into the pan. Flute the edges and refrigerate for 1 hour. The crust will need to be partially baked. Preheat the oven to 350 degrees.