I have been making pie dough since I was in Home Economics's in my high school years, and the one thing I remember most that my teacher taught me was if you want to make a good pie crust, "you have to keep making it until you get the hang of it"! You know the old saying, "practice makes perfect", well that's what it takes to make really good pie crust.
In the early 70's, I came across this recipe for Easy Homemade Buttery Shortbread Crust. You don't even need a rolling pin for this one, just a bowl and a fork to mix with. You press the buttery crumbs evenly in the pie plate and bake. See what I mean so easy!
Easy Homemade Buttery Shortbread Crust
1/2 cup butter, melted
1 1/4 cup flour
3 tablespoons powdered sugar
Preheat oven to 325 degrees F. In a medium bowl, mix butter, flour and powdered sugar until crumbly. In a 8-inch or 9-inch pie plate, pat crumb mixture evenly being sure to come of the sides to the edge. Crimp the dough with a fork or fingers. For a pre-baked crust such as for a icebox fruit pie, cream pie or chiffon pie, bake for 25 minutes.
Note: You can cut down on the powdered sugar when making a savory pie. You can also substitute Splenda for the sugar.