Flatten into a disc, wrap in plastic and refrigerate for at least 30 minutes ( or up to 2 days). When ready to roll, take it out of the fridge and let sit for 10 minutes then, sprinkle a bench with a little flour. Start rolling from the middle outwards turning and moving so it doesn’t stick. You don’t need lots of flour. Run your knife under the pastry and turn. Roll out to the size you need. Then fold in half and lift into your tin. Try to make sure the pastry is not too thick. Thinner pastry is much better.