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. And keep flouring your rolling pin. Because there is so much shortening in a piecrust, pans usually need not be greased or floured. To transfer the rolled dough into the pie pan, dust it lightly with flour and fold into quarters.