Chill the dough.
Ensure that the dough is chilled and has rested for at least 30 minutes, unless otherwise directed in your recipe. The key is to ensure that the dough has had enough time to rest and chill. Cool dough is easiest to roll out. It will start to stick and become unworkable as it warms up. If this happens, get it back in the fridge for a few minutes before continuing.
Have your other ingredients ready to finish the recipe, such as pie or tart pans and fillings. Clean off your work space to allow enough room to roll the dough. Ensure that the work surface and the rolling pin are clean and dry.
Prep the work surface.
Lightly dust the work surface with flour. Lightly dust your hands, the dough, and the rolling pin with flour. Only a little is necessary; too much and you'll have a mess. Try to use as little dusting flour as possible, because you will work that flour into the dough as you roll. Too much and you'll change the proportions of your recipe.
Turn out the dough.
Unwrap the dough and turn it out on the work surface. Pat the dough down with your hands if the dough is not already shaped in a thin patty.
Position the rolling pin in the center of the dough and roll it away from you to slightly flatten half the dough. Reposition the pin in the center of the dough and roll towards you to slightly flatten the other half. Use even pressure on the rolling pin, always rolling from the center of the dough to the edges.
Use several passes to roll it to the desired thickness. Don't try to flatten it all the way in one pass. Keep the dough at an even thickness as much as possible. Make sure it's at one even level of thickness before flattening it further. Roll the dough as little as you can to keep it tender. The more you roll it, the more you develop gluten (as in kneading bread) and the tougher the results will be.
Keep your cool.
Tears can often be "glued" back together with a little water. If the dough starts to stick, dust with more flour as necessary. Work fast but don't rush. Try to roll out the dough before it has a chance to warm up. Extra-cold dough, however, is also difficult to roll. If the edges crack as you roll it, it could mean it's too cold. Let it warm up slightly before continuing.