In general, crust should be a little crumbly before it is rolled, the flour incorporated into the fat, not too sticky or too dry. A few attempts might be required until you can feel a properly worked dough. The less you work the dough, the more tender it will be. Overworking dough is like tanning a hide. This is a bad thing.
Acids break down proteins in the dough and produce a flakier crust.
Using shortening increases flakiness, but butter will produce a richer taste. Form the dough into a ball and then turn out on a well-floured board. Some people roll their dough between two pieces of wax paper or plastic wrap. This can be tricky because the paper can slip around. A properly dusted board will allow easy rolling.