I read secrets to making pie crusts in an older cousin's cookbook when I was in grade school. The secret mentioned was to roll the crust on wax paper that is made to adhere to the counter by wetting the underside of the paper slightly. After the crust is on the paper, remove the paper from the counter and hold the paper over the pie pan to transfer the crust to the pan.
Although I did not bake a real pie for many years, I committed the secret to memory and have used this method for over 40 years. I wish I knew the name of that cookbook.