notbob wrote:
> My baking education is coming along swimingly. I haven't really needed
> a rolling pin yet, but see one in my future. I'd like to try my own
> pie crusts. In Julia's 2nd Art/French book, she discussed rolling
> pins, prefering the basic French style or the huge US ball bearing
> version. On this website:
>
> http://www.fantes.com/rolling-pins.html
>
> ....I see more variations than I ever imagined. SS, marble, silpat,
> etc. All those different materials make me think about a rolling
> surface, too. I have a basic Formica-type counter, now. Should I be
> considering something else? Matching silpat, chillable marble, etc,
> pin/surface pair? So many choices.
>
> What say the baking brethren?


Last Christmas my wife bought me a French rolling pin... maple. I was
baffled . I already had a regular wooden rolling pin and had no
complaints, but I have to say that I like the French one a lot better. I
can't explain why it works so much better but it just does. I use the
same basic method, but I absolutely no problems rolling dough out into
whatever shape I want. FWIW, I make a pie at last about once every two
weeks, sometimes more, so while I am not a professional by any means, I
probably have a lot more dough rolling experience that some who will
offer their opinion and cite the advice of others. I have only a lot of
personal experience from which to speak.