Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear). Unroll the pie crust into a 6" springform pan. Press the crust firmly against the walls of the pan, and use a knife to cut away the excess crust. I cut the crust ~2" high all around the pan (you can reroll the excess crust and use it to make mini galettes, pie pops, or even individual quiches!). Bake for ~11 minutes, or until fully baked and set. Let cool while you make the filling.