I highly suggest
investing in a pie crust bag, they're inexpensive and make rolling out the rolls a cinch!
If crust edges are always coming out too dark, cover with strips of foil while baking or
invest in a pie crust shield.
Not exact matches
(For folks having trouble with a soggy
crust,
investing in metal
pie pans is well worth it... thanks to the KAF folks, I've learned that they bake much better than the glass pans I've always used!)