I know there are people who do it that way. Makes it easier to lift the crust all in one piece. I just use my wooden rolling pin and keep it clean while working so it doesn’t get any little pieces sticking to it, which will spoil the rolling out.
I used to have a fancy rolling pin with kind of ball bearings or something in it, to prevent you from rolling too hard, but a roommate took it back to Africa with her when she left. I didn’t care. She later sent me African fabric to make up for it. I didn’t really need the ball bearings or whatever they were anyway. By that time I knew how much pressure to use. It was birds-eye maple, though. Very pretty.
Oh I forgot: flour, flour everywhere. Surface, rolling pin, hands, etc.
Well, we do it because the darn dough always sticks to the rolling pin! and the paper doesn’t stick to the dough.
But, I’m not very experienced - I usually make a very free-form rustic kind of pie.
(that’s my story, and I’m sticking to it :-)