My nemesis is getting the rolled out pie dough into the pie dish without tearing. Any suggestions would be appreciated.
Once rolled out, roll the dough onto the rolling pin and unroll over the pie plate.
Good luck!
Roll out your dough between two sheets of parchment paper.
Once you have size you need, remove top sheet and place pie pan over, then gently flip - or, you can gently flip crust onto pie pan. Remove remaining parchment (which should now be on top).
Alton Brown has a method. Try his idea:
https://www.npr.org/templates/story/story.php?storyId=4212824
(This also includes his recipe for flaky dough) Scroll toward the end to read how to fill pie pan.
I always use wax paper. Works like a charm. Plus a good thick wax paper. I make a basic Crisco crust recipe on the package. Chill each crust in a ball in the fridge in plastic wrap. Roll out between 2 pieces of wax paper, no flour mess. No sticking. Peel off the top paper, flip it in the pie plate and peel off the paper. Best crust. Adding no flour means the crust will not be tough. I tried parchment paper long ago but it did not work as well. Also tried the rolling pin method, did not work as well either. At least for me.
Dump the pie dough into the pie pan and mush it out to the sides by hand. No need to make a mess with the flour all over the kitchen counter and not more tearing.