Overworking the dough creates gluten. Gluten is a strong and stretchy protein that forms when flour and water is mixed. Too much gluten formation leads to a tough dough. The dough will be harder to roll out. It will very elastic and shrink back.  Allow the pie dough to chill in the fridge and relax before rolling. If you notice that is still difficult to roll, let the dough sit in the fridge for a few hours to loosen up.