I use a piece of polished granite about 20" in diameter, salvaged from a marble & granite retailer (the cutouts for sinks in kitchen countertops are generally thrown away, so you can sometimes get them free for the asking). This is chilled before the crust is rolled out, either outdoors if the fall weather is cool enough, or in the refrigerator.

A marble rolling pin, chilled in the freezer, completes the crust-rolling toolkit.

I've also seen marble rolling pins and pastry boards sold as a set at upscale kitchen supply stores.

Not only does the chilled stone prevent the fat in the crust from getting too soft, but it also pretty much prevents the dough from sticking to the work surface or the rolling pin (you still use flour, of course). It really helps achieve a perfect, flaky pie crust.