The ‘everything cold’ method is what we always use; but we roll it out between sheets of wax or parchment paper.
Have you ever tried the addition of vodka for pie crust?
Making good pie crust is a real talent - the rest of the pie is easy, but pie crust is an art.
I know there are people who do it that way. Makes it easier to lift the crust all in one piece. I just use my wooden rolling pin and keep it clean while working so it doesn’t get any little pieces sticking to it, which will spoil the rolling out.
I used to have a fancy rolling pin with kind of ball bearings or something in it, to prevent you from rolling too hard, but a roommate took it back to Africa with her when she left. I didn’t care. She later sent me African fabric to make up for it. I didn’t really need the ball bearings or whatever they were anyway. By that time I knew how much pressure to use. It was birds-eye maple, though. Very pretty.