I've found that freezing my pate brisee a couple of weeks followed by defrosting in the fridge overnight, allows for a crack-fee rollout. And the recipe I use is from Ruhlmans RATIO cookbook.
6oz flour (50:50 AP and pastry flour, I use 60:40 60% pastry: 40% AP for a lighter, flakier dough)
4oz unsalted butter
2oz water (less if more pastry flour is used, more if more AP flour used)
pinch of salt and pinch of sugar
The blade I "feel" but don't know positively you could probably flatten on a flat bench stone, like an 11" x 2" bench stone from SharpeningSupplies.com. But when it comes to plates, I hear that they're hardened, really hardened so that you'd probably need a "machine setup" to flatten it. For advice you can either contact Sharpening Supplies or Chop Rite now known as Chop Rite Two.