Step 5: Rolling Out the Crust
After the hour is up, retrieve one of your discs of dough from the refrigerator and unwrap it. It should hold together on its own and look fairly consistent, as in the second photo for this step.
Sprinkle your work surface and coat your rolling pin well with extra flour. Unwrap the dough, place it on the floured work surface, and sprinkle still more flour on top of it. Use the rolling pin to roll the dough out to a large circle, about 12" in diameter (use your pie plate as a guide to check that you've rolled it out enough). I tend to roll it out a little bit, give the dough a quarter turn, roll it out a bit more, and so on. This way, if I notice anything starting to stick, I can loosen it up a bit with my bench scraper or a butter knife, and toss down a little more flour before it gets really stuck.
If you should get tears in the crust as you work, don't panic. Just apply a little cold water on one side of the tear, pull the other side of the tear to overlap, sprinkle on some flour, and roll to seal.
When you're done, you should see some of the butter, smeared out into big flakes, inside the dough.