Pie dough is very sensitive to proportion of ingredients. Too much liquid and it becomes cookie-like and tough. Too much flour and it becomes crumbly and does not hold together for rolling out. And the proportion of butter or margarine is also sensitive. But when rolling it out it is necessary to spread a bit of flour beforehand to minimize sticking to the surface and the rolling pin. And multiple roll-outs puts too much flour in the dough which spoils the proportions. A teflon sheet and teflon coated rolling pin might make the floured surface unnecessary and maintain the proper proportion of ingredients.
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I work with clay, which is somewhat (or, in my case, all too) similar to pie dough. We potters find that porous materials like tight woven fabrics, or tight non-wovens (felt, etc.) or paper are the best releasers for that material.
There are fabic sleeves for rolling pins and cloths for dough available, and they work pretty well. Not perfect, but much better than a smooth, non-porous surface.
I do not consider myself in any way a potter but I have done some small work on the wheel and of course, spent preparatory time throwing and kneading the clay and I have wondered if something like an ironing mangle might take most of the manual labor out of the process. I imagine a mangle like machine might also be useful in rolling out pie and bread dough to uniform thickness. My only training as an industrial designer was in designing and forming slip casting molds and only in the last few years did I encounter the wheel for forming clay.I have seen the cloth sleeve and square for rolling pastry (my mother used this system in New York) but have not seen it here in Helsinki where I now live. And anyway I prefer the tapered rolling pin used in pastry rather than the cylindrical rolling pin which requires a heavier pressure.
I don't make pies often as I love them but have no wish to get fat. But I have been baking over 30 years so have experience with handling pie dough.
I have an ordinary smooth tea towel that I use to roll dough on. I sprinkle it with flour & the flour doesn't stick to the dough but nicely prevents it from sticking to the counter top. One could also buy a cloth rolling pin cover but I don't have problems with dough sticking to my pin. When I'm finished rolling out my dough, I shake the cloth off outside, fold it up, & place it in a plastic bag in the fridge to use for next time. Every few times, I wash it.
There are already specially coated baking mats that roll out to use with bread & pie making but I've not had a need to buy them. I find them too expensive & my tea towel works just as well if not better.
Another good tip for putting the rolled out pie dough onto the dish without breaking or tearing the dough is:When the rolled out dough is ready, place your rolling pin on the dough at the far edge & lifting the cloth, roll the flattened dough over the pin. You don't even have to touch it. It'll wrap around the rooling pin nicely. Then I lift the pin with one handle & unroll it over the pie plate. No cracking or tearing of the crust & no juggling to get it centered correctly. It's a breeze to make pies like this!