I appreciate everyones' comments and encouragement. Just because this method looks impressive (well, the others, not me), what are the benefits? For the professional operator, it seems, as Scott confirms, that this method may be the fastest way to pump out large numbers of well-formed crusts. But are the results any different? Any better? Since I just started with this method today, I can't really say the pies were better than my old way. Too early to say. Edge-to-center uniform thickness isn't much of an issue for me since, as you can see from all my photos, I like a big, big, big puffy edges.
But I have the feeling that the less the dough is handled at the final stages, the better the dough will be - lighter and more tender. So far, this method seems to involve less handling. Stay tuned. I'll do blind taste tests once I feel confident enough.