I finally tackled my first-ever pie from scratch. It was a wild blueberry pie from Regan Daley's "In the Sweet Kitchen". It was delicious.
Here's the question. I made the dough the day before and refrigerated it overnight. When I rolled it out, though, the dough stuck to the counter and I struggled to lift it on to the rolling pin. I had floured the counter and the rolling pin, fairly generously I thought (but not wanting to add too much). I used a knife to try and separate the dough from the counter and after making a bit of a mess, I had no choice but to re-roll the dough. The same thing happened the second time, though I managed to scrape up a few bigger pieces which I patched together to form the top crust (it definitely looked home-made!). After all of this, to my complete and happy surprise, the crust was delicious - flaky, light and flavourful.
So where did I go wrong? Should I simply have added more flour? Thanks.