On 2015-11-24, MaryL > wrote:

> She would fill it with ice for some purposes.

There's a lotta "ice-filled" rolling pins, out there.

A pie crust is always a juggling act between the dough being too cold
and too warm. If the dough is too cold, it will crack/split while
rolling. If it is too warm, the butter/shortening will melt and not
bake into a flakey crust. That old "gotta be cold" dough myth is
bogus. Nevertheless, many believe they must do all they can to keep
the dough cold. This includes ice-filled rolling pins, granite
counter-tops, etc, all unnecessary.

I started with 20-30 mins in fridge, then remove from fridge and roll.
Also, the water in the dough is often different for each situation.
For instance, since it is so dry, here, I typically hafta add 1/3 C
ice water per 1 C flour. This is more than the 1/4" C recommended in
my dough recipe.

Bottom line: the more pies you bake, the better you will become at
rolling pie dough.

nb