Pie crust is not hard,key point is to keep everything cold and dice the butter as small as you can without warming it up. Buy a good pastry cutter to keep your hands out of the pastry and warming it up. Sneak up on the moisture,only work until it will make a tight ball,wrap in plastic rest 30 min. In fridge,roll it out. This part is where just doing it takes practice, thickness, size, rolling technique all require practice. The technique is the same regardless of recipe. I have my standard one pie crust, 1 stick of butter, 2 cups of sifted flour 2 tblspn sugar for sweet pies skip for savory or meat pies,salt, ice water as little as it takes.
A very handy tasty skill, you will never buy a crust again,buy good tools and ingredients.
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