One way to make sure that your dough will be even is to layer some heavy duty rubber bands on the very ends of your rolling pin. I like my dough to be a little thicker than 1/8", so measure and add rubber bands until they are that thickness. You can also use Perfect-A-Crust molds which ensure that the dough is the proper thickness.
Take the pie crust dough out of the refrigerator and divide it in half. Place it in the middle of one sheet of waxed paper.
Top with the second sheet of waxed paper and press down on the paper to flatten the dough a bit more. Now take a rolling pin and roll the dough once, toward you and away from you. Then turn the whole 'package' to the left by a few inches and roll the pie crust dough once, towards you and away from you. Continue this turning and rolling until the dough forms a fairly round shape.
Now carefully peel off the top layer of waxed paper, holding the paper closely against the dough as you peel. Take your time. If the dough rips or tears, it's very easy to patch.
At this point you can freeze as many pie crust dough rounds as you'd like. The rounds thaw at room temperature in about 20 minutes. If you choose to freeze dough, make sure to wrap the dough well and label the bags with the date.
