I’ve never put in the effort to become successful at making pie crust.
Which is why I always buy refrigerated pie dough! It’s already rolled and just about fool-proof. And no one has to know! LOL!
Pie crust is a minion of Satan. Every time I make it, following the recipe to the 1/10th of a gram (I have a triple-beam balance for my soap making), it comes out different. Sometimes perfect, sometimes... not...
The “not” is usually on some big holiday, like Christmas.
At least my soap always comes out the same. We haven’t bought soap since 1999.
The early Crisco pie crust recipe was the best I’ve ever made. However, my mother gave me the pocket edition of Peg Bracken’s “I Hate to Cook Book” and I use her method because it’s a no-brainer. One half as much shortening as flour, one half as much water as shortening, a pinch of salt in there somewhere. It never turns out tough no matter how much flour you add or how much you handle it, and I even added sugar once and it turned out like a big cookie to stick your cream filling in. It’s not flaky, but I go for fast over flaky. The filling’s the thing Wherein I’ll catch the conscience of the King or something.