I’ve never worked with this particular type of dough, but my experience with American pie dough is that when the dough is too elastic and “shrinks back,” it’s because you’ve developed the gluten in the flour too much.
There are several ways of dealing with this:
1) Use a lower-gluten flour, so there’s less gluten to develop.
2) Use the smallest amount of water or liquid possible (gluten only develops in the presence of moisture and agitation).
3) Coat the flour grains with fat before you mix in the liquid.
4) Handle the dough very gently to avoid developing the gluten.
5) Let the dough rest in a cool place for several hours, so the gluten relaxes.
With pie dough, I use all of these except #2. (I don’t like my dough to be too dry and crumbly.)
I’m not sure which of these would work best with your particular recipe—maybe someone else can help with that!