Lightly dust your counter top with flour. If you have a marble, granite or stainless steel surface, use it! Otherwise whatever you have will work. You just want things to stay as cold as possible so the fat does not melt leaving you will mealy pastry (boo!).
Using your rolling pin, roll your disks of pastry from the centre, outwards. Turn a quarter turn and roll again. Don’t run your rolling pin back and forth over the pastry. Handle the pastry as little as possible. If it breaks apart and you need to re-shape into a disk, don’t worry. It will be ok, but try to minimize this. If you need a little extra flour to prevent sticking, go ahead.