You shouldn't have a problem with the dough coming together, but just in case, it's good to know how to fix problems. Form the pie crust dough ball into a round disk about 1" thick.
Now the dough needs to rest for awhile. Place the dough into a plastic food storage bag and put it into the refrigerator for 20-30 minutes. This allows the gluten in the dough to relax and allows the flour to absorb the water, making the pie crust dough easier to work and also ensuring that the dough will not shrink when it's placed into the hot oven.
Take this time to make your filling, clean up the kitchen, or just sit back and relax along with the dough.
