Do you have a French rolling pin (tapered) or a regular cylinder type? I have a hard time if I use a French pin. I start with the dough in a ball, then flatten carefully with my fingers to a circle about 6". Then I just roll it, turn it, roll it, turn it until it's the thickness I want. I like using my baking mat that has the size templates printed on it, too.
I don't make pies very often. Every couple of years I'll make a large quiche and freeze individual servings. I buy store bought crust.