rolling out pie crusts in Pastry & Baking Posted December 1, 2004 I don't think anyone has mentioned the surface they are rolling on. I roll on the granite counter on my kitchen with a marble rolling pin. Before that, for many, many years, I rolled on a marble board. The coolness of the marble or granite helps a lot. I don't think anything is 100% foolproof, though. The marble boards are not expensive and are often on sale. On another thread someone also suggested icing down the marble board before starting (and drying it, of course).←I use a marble board for rolling out short sticky pie doughs. I also use it for candy making. In the past I have been able to get scrap marble pieces from monument companies or counter top companies for almost nothing. When a large piece breaks they can rarely sell the scrap. Once at my grandmother's I even used the marble top of an old victorian end table as a work surface. If your marble board won't go in the refrigerator, icing it works great. A bag of ice or a zip-top bag full of ice just placed on top for a few minutes.