I love baking but pie crust has traditionally been my nemesis. It always seems so dry and crumbly and when I try to roll it out it falls apart. This post is making me want to try again. All those pictures are very reassuring! The only thing is I wish there were more pictures of the post-chill rolling-and-moving process. In the past, if I get so far as chilling the dough, when I take it out of the fridge again it's as hard as a rock; rolling it out makes it crack and break into pieces. If I let it rest on the counter for a few minutes, by the time I've rolled it out it's so soft that it usually breaks when transferring it to my pie pan! Any tips to make rolling and transferring pie dough easier? I've tried the wrap-it-around-the-rolling-pin trick, and it usually cracks and falls. Hi, Gloria. If you want to work with the dough right out of the frige, you can put it on a floured surface (flour the top, as well). I often roll pie dough on a piece of floured parchment, flour the top, and put a food storage bag (heavier plastic) that's been slit down the side and had the bottom seam cut off over it. Lightly tap the dough with your rolling pin. You'll see it begin to flatten out and expand, becoming more pliable and ready to roll. Remove the plastic and dust the dough with a little more flour if you need to; the dough should slide around between the parchment and the plastic. Roll between the two, from the center out, until the dough is big enough to fit in your pan. To transfer to your pie plate, just peel off the plastic, pick up the dough with the parchment underneath it, and flip it over into the pan. Susan

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