Hi, Margaret! When you run into dough that wants to spring back during rolling, rest is your best friend. As soon as it starts pulling back, let it sit for 10 minutes or so on the counter before continuing to let the gluten relax. (This is frequently needed when making things like pizza crust, or rolling out strands for braided bread.) That being said, it's very unusual for pie crust to have this issue! You may just need to work the butter into your flour more thoroughly, or knead it less once you've added the liquid. This will prevent too much gluten from forming, leaving you with a pie dough that is nice and easy to roll. Hope this helps!

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