Pre-heat the oven to your desired temperature, so it's hot when you put your pie in. Have your filling ready to go, and remove the disk of dough from the refrigerator. Place the pie pan on a sheet pan — doing so prevents filling from overflowing to the bottom of the oven and burning or smoking, and makes it easy to rotate the pan on the rack without spilling or potentially dropping the pie.
Then, spray both the inside and edges with cooking spray, and gently center the dough disk down. Center it in the bottom of the pan first, then lift the dough up and onto the sides and top edge of the pan. Gently smooth out any bubbles or wrinkles with your hand, and quickly crimp the sides to form a decorative edge. Dock (poke holes in) the center of the pie to ensure it doesn't puff up in the center, then brush the edge with egg wash (a whole egg beaten with milk or water). This strengthens the crust, gives it flavor, and helps bake the crust to a deep golden brown. Immediately add the filling, and place the pie and bake sheet into the oven. To ensure even baking, start the pie pan in the bottom of the oven first, to set the bottom crust. Then, once set, move it to the upper shelf to ensure the crust browns on top. While baking, rotate from front to back so all sides are exposed to the heat and will brown evenly.
Follow these steps and practice enough, and you'll have perfect pie dough (and perfect pie, period) every time, in no time!