Silicone Rolling Pins

For me, I prefer either

http://www.restaurantsupplypro.com/product/vic-firth-frerp12/rolling-pins

or

http://www.restaurantsupplypro.com/product/vic-firth-bakrp12/rolling-pins

not necessarily the "brand" but the style.

 

Missy,

Hopefully you're happily progressing in your pie making by now.

I fully agree with the previous recommendation and only want to add that wooden baton style tools, while definitely the most accurate in dough handling, will benefit from some consistent care.

I clean mine by removing any residual ingredient bits by rubbing the baton with a clean dry towel, first with a light dusting of flour then repeating with a little coarse (kosher) salt if any abrasion is called for. Do not scrape with a bench knife or any other metal implement or scour with anything that could scratch or penetrate into the porous surface. 

Stored in a clean dry spot well away from heat wooden tools will last for many years. 

The ones I use regularly vary from 10 to 25 years old and are as lovely as they were on the first day.  

 

Of all the rolling pins I've used, I prefer a "Tapered" one.

Remember: A tapered pin is just a hunk of wood.  It can be made on a woodworker's lathe in a matter of minutes by anyone--say a grade 10 student--- with very little experience.

Silicone is nice, but......

Most doughs roll out perfectly fine sandwiched between two sheets of wax paper or silicone paper anyway.....

 

It's a nice pin, missy and you'll be happy with it for many years.  FWIW, the type is referred to as a "French" or "straight" pin.

BDL

 

Congratulations!

That looks just like my first one too...a perfectly good starter tool.

Tapered ones, while offering more agility, can require a bit more finesse to keep dough thickness even.

Jump right in, especially while crisp fall weather invites flaky pastry making and ample baking.

Mats? Pans? Pshaw. All you really need now is a smooth surface and a toss of flour for rolling and you can create fabulous free form tarts to bake on most any pan.

Don't be seduced by overequiping---many of the best chefs dazzle with the simplest array of tools. In fact particularly with dough work you want to keep hands on as touch is essential for developing your intuition re temperature and texture shifts.

BTW I used to ride my bike from one job to another, sometimes passing through sketchier areas of New Orleans late at night. Even as a lone petite female no one ever bothered me, a fact I chalked up to luck and the long pin protruding from my backpack.