You need just a wee tad more water....just a tiny touch....don't want to spoil the flakiness.
Linda C

Instead of patting it into a ball, try patting it into a disc shape before wrapping it in plastic. That way you will already have the correct general shape and you will have to do less rolling.

Lars

Try this dough recipe. I have been using it since it came out in a magazine and it is very easy to roll.

Foolproof Pie Dough

Cook's Illustrated

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

- makes one 9-inch double-crust pie -

Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Procedure
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Nancy

What Nancy said! She made me a believer when I ate one of her Vodka pie crust pies.

I think Lars and Linda's tips could be incorporated too!

I make the vodka pie crust also, and lately I've been adding a couple of teaspoons of vodka to pancake, waffle, and French Toast batter (I make a fluffy French Toast). Vodka is not just for pie crusts any more!

Lars

Do they still drink it. ??? - - - - LOL!!!

Has anyone tried Annisett ???
LOU

I use SharonCB's recipe for Nathan's No Fail Pastry and it is great to work with, I roll it out right after mixing, I don't even chill it.

Since I don't drink to speak of, I went out and bought one of those little "airline" type bottles of vodka just for pie crust. Sure enough, I can't find it. So, for those of us who don't keep vodka around and don't have a liquor store in town, here it is. I make it with lard if I can find some, but it's equally good with shortening and with butter, or a mixture.

NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.

5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.

Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.

Annie

My suggestion is that since you like the end product that you just try rolling it without the chilling. Or if you want to chill it, just chill for about twenty minutes, giving it a chance to hydrate all the flour but not enough to make it so hard to roll.

Thanks for all the suggestions. I had a feeling that the dough was a little "dry" and added moisture may make a difference.

I do pat it into a disk, but I guess because it gets so cold and hard... its difficult to roll out.

We don't drink that often, so vodka's not usually on hand. I do like my recipe, so I guess I'll just try adding a little more moisture and not getting it quite so cold.

Thanks again for all the suggestions.