Shortening does have a way of working as a glue of sorts =) That looks like a real nice pie. I think jonas has a good suggestion of opening the dough on flour before transferring it to the greased pan. Worth a shot. I'll probably do one here soon myself and will report back. This is a good problem to resolve!
I agree, and that's how i do my pan pizza. I use a roller on a very lightly floured surface to stretch the dough out larger than the pan. I transfer the dough to the to the generously oiled pan and try to get the dough to climb the edges of the pan about 1 inch. It always springs back somewhat but that's my starting point. I cover it with plastic wrap and let is proof for 1 to 2 hours.