Do you really roll your pie dough to only 1/8 inch thick?

I have finally made a pie crust that's excellent and I give credit to Kenji Alt at Serious Eats for his outstanding recipe:
https://www.seriouseats.com/recipes/2...

I use 3 oz of leaf lard in place of an equivalent amount of butter, but otherwise follow the recipe exactly.

Kenji's recipe is silent on the specifics of rolling out the dough except for recommending a tapered French-style rolling pin. Other reliable sources direct you to roll out the pie dough to 1/8 inch. I don't think mine was 1/8 inch thick. It was perhaps 3/8 inch thick and maybe even 1/4 inch thick in some areas. I used a regular ball-bearing based heavy cylindrical rolling pin and I would probably have achieved better results with the pin Kenji suggested.

A couple of questions for you excellent pie bakers out there:
***Do you really roll your pie dough out to only 1/8 inch?
***What is your preferred rolling pin for pie dough?
***Does anyone suggest a pin like this?
https://www.kitchenconservatory.com/L...
***Does anyone recommend these "thickness guides?"
https://www.amazon.com/GreenOlive-Mul...

I will add that I am pretty sure that if I made many pie crusts I would get better with practice. But I don't want to do that because I adore pie and I'm afraid I'll eat WAAAY too much of it. So I don't mind purchasing some tools---such as the Lovely Baking Rolling Pin---if such tools really will make it easier to roll out pie dough to a uniform thickness for my occasional pies.

Thanks in advance.