Amazing.....I am old school, I have a piece of corion I get out as a rolling board and just roll out the cruse "nekkid" as it were...roll over the rolling pin and unroll into the pie plate. Yeah it takes a little water to clean up the pin and the board but I am sure no more than to clean the silicone sheet. I then hold it up one handed and use a knife to trim the edges. I always have a bit of leftover and I guess with your silicone rounds and measuring ring it would all go into the pie.

I have never been able to do the lift on the rolling pin thing well. I used to roll out on pastry cloth, which worked pretty well for me, though taking proper care of it takes mental energy. The plastic wrap is better! And there's practically no cleanup. The rings give a margin. The only time there's nearly no trim is when I use the largest one for my big tart tin. It's barely big enough, but gets the crust beautifully thin. I don't need the rings, but they do make life easier.

I’ve been working on perfecting my pie crust techniques as well, though not nearly as diligently as you have been, wow!!

I used to roll on a silpat, but now my favorite way to roll is with a round pastry board and cloth I found on Amazon. The cloth has the diameters defined, so I don’t need to use the rings, which I also purchased. OXO makes a silicone zippered bag for rolling pastry, but I haven’t tried it, as I really like the pastry cloth, though the board is huge and a pain to store.

As for placing the dough in the pie pan, I just fold it in half and drag it over, works pretty good, better than folding in quarters and far better for me than rolling it around the rolling pin, which I’ve never been able to master.

Tell me about the rings, please. I do not every, under any circumstances, make a rolled-crust because getting it round and evenly thin drives me bonkers. Would the rings alleviate some of my issues?

Yes, it would help! The ones I have were new old stock somewhere. I think it was FOAS who posted about them, and several of us bought them up. Grainlady had been using them, forever, for things like rolling out dozens (100?) crusts for (I think) a church bakesale. Even with a marked mat, somewhat like Lovemycorgi's, I was terrible at round. Since using the rings, I've gotten so much better at it that I really don't need them anymore, except for that big tart that requires precision, or a bigger recipe.

I haven't seen the round pastry cloth. It sounds good. :) I've seen the zipped bag, but it seems so much more complicated than a couple sheets of plastic wrap!

One thing about this method is you're not adding flour or developing gluten that much. I prefer a very thin crust, as well, pastry not cookie, which is part of the reason it doesn't lift well,

plllog, here is the pastry board I use, I quite love it!

I need to work on rolling my pastry thinner. I generally like a thicker crust, but yesterday I blind-baked a crust and some areas around the sides (where the dough was gathered to fit the pie plate) didn’t cook all the way through and were a bit gummy.

https://www.amazon.com/Bethany-Housewares-Pastry-Board-Cloth/dp/B000810A7O/ref=mp_s_a_1_5?crid=CSVCVYJN60PG&keywords=round+pastry+board&qid=1652198665&sprefix=round+pastry+board%2Caps%2C79&sr=8-5

I just use a large piece of wax paper with flour sprinkled on it. And I fold the rolled out crust into fourths and unfold it in the pie pan. Folding into fourths makes it easier to center. I always make pate brisee pastry crust, which can tolerate a lot of handling and doesn't get sticky.

I have a granite kitchen surface and just lightly flour it and the rolling pin then roll directly on the surface. I don’t find rolling a circle too tricky, nor lifting the dough on the rolling pin. Once it’s in the pan I do the one handed trim around like lindac92. Any excess trimmings are lightly rerolled and turned into something else such as a turnover. No equipment to wash. Just wipe down the granite and dust off the rolling pin.

I use my quartz kitchen countertop for rolling out pie dough, and I also lift it with the rolling pin. I generally use a French (tapered) rolling pin so that the edges do not get too thin. I have on occasion folded the pie crust into fourths, but I find it a bit easier just to lift it with the rolling pin.

If I am going to refrigerate the dough, I put the pan in a pie keeper and put that in the fridge.

If I am going to blind bake it with pie weights, I use non-stick aluminum foil to line the inside of the pie, and I use thoroughly washed small landscaping pebbles for the weights. I do this mainly when I make quiche, but I also use the weights when I bake pâte brisée for a lemon curd tart.

I use regular foil to blind-bake, I just spray it with non-stick spray…I didn’t even know there was non-stick foil, I’ll have to look for it. I finally perfected my blind-bake method - boy, what a hassle that was!! I ended up having to buy FIVE packages of pie weights. I had originally purchased two, but quickly realized that wouldn’t be enough to prevent slumping, so I had to buy more. In for a penny, in for a pound, as they say!

I belong to a pie group on Facebook, and many of the bakers there were saying they never use weights, just dock the crust and bake. I couldn’t figure out why that didn’t work for me until I realized they were using a Crisco crust and mine is all butter, which is definitely more challenging when blind-baking.

I love pie! Thanks for starting this thread, plllog!

I think someone gave me a jar of pie weights. I know I bought one, but have a second identical one. I only need one (it's a large jar!) for a 9" pie., but that big tart, that elegant big tart, requires both jars! I'm glad I never gave away the second one. :) I use unbleached parchment rather than foil, but then my weights are ceramic and have a lot of thermal mass. I have done just docking with a butter crust, and it was fine, but I think it gets too dry that way.

I wish I had my mother's old pie crust recipe. It was very different from the cup of flour is a nine inch crust kind of pastry. It had a look much more like bread, but a lovely, flaky pie texture. By the time I asked, she didn't remember. I doubt it's written down anywhere.

While I wasn't raised kosher, there are passed down cultural issues. I could never roll out on a counter. It just feels so wrong. I finally realized that that feeling comes sort of by osmosis because counters are never kosher. I have a proper bread board, though I usually use a Silpat on the stone for small projects and things I want to keep cold.