Chrose, you may find this technique helpful... Roll out as thin as you can on a piece of floured parchment, and before it sticks to your pin, add more flour, and cover with more paper. Finish rolling between the 2 sheets of paper. After it's chilled, just peel off both sides. It's also a convenient way to store the dough; just stack up the layers.
Pate sucree is great for cheesecake crusts, mini linzer tarts... add dark cocoa, and you have an excellent oreo dough, add nuts, and you have a crispy tart shell. It is quite versatile.