I don’t know why but I have trouble with the crust too....its an adventure....and to think my mother could throw a few things in a bowl, grab the dough together and roll out crusts for several pies in a row with hardly any effort...then again, she did most things like that...
I know; it drives me crazy to see the chefs on television manipulating these beautiful, silky doughs - and then to look at my usually ragged product ;-)
Try the Crisco package recipe. It’s one of the few recipes I follow and my crusts turn out great every time. Don’t knead or it will get tough and using the wax paper means less flour, more crisp.
Make a wetter crust and just mush it into a pie pan. It’s way easier than digging out the rolling pin and making a mess all over the counter.