I don’t have much luck rolling a dough out either and usually just pat it in, too. And forget having a pretty edge. The best thing I found was a plastic thingie that Crisco gave out free about 25 years ago. It was clear plastic (like a thick freezer bag texture) that was cut into two circles (maybe 12” diameter) and held together with a zipper all the way around. You could dust it with flour and zip up your dough inside and roll it out without it getting stuck to the counter top. Mine wore out years ago and I’ve never found another one. If you run across one, buy it! I’m thinking maybe a dollar store would have them because they shouldn’t cost much.
Also, a spoonful of vinegar into the dough helps keep it flaky.
You can roll between wax paper. You can spray the counter and lay down two long pieces of plastic wrap then flour. Or roll between plastic wrap, not sure. Tried the oil crust. Have to patch too much.
I'm determined I'm going to learn how to get this right. They changed the Crisco to take out the trans fats so it doesn't taste as good.
My fluted edges were easy with the crust recipe and technique I used but it shrank a little and one edge is a little rough. This recipe uses part butter. I never used butter (or margarine) in pie crust before. Lard I won't use but my mil used to make pies and they would roll out in a perfect circle on the table top.
I read about vinegar and should try it. I've got just enough cherries off my little tree I need to make one soon or freeze the cherries. The Pillsbury refrigerated crusts are not bad, but I wanted to learn the real way.
BTW the technique I developed for the patted crust with crumbly and large crystal bakery sugar on top my family was crazy about. I was the one who wanted to go back to the traditional pie crust.
I saw one a pastry crust bag on the King Arthur website yesterday- they have two sizes- 11 in and 14 in:
If you bake breads or make homemade pizza, I would suggest their Italian flour or their pizza crust flour!