I struggled for years to find a basic pie crust recipe that would work for me. My mother's recipe (while fabulous when she makes it) always ended up tough and rubbery for me. Others were hard to roll out, difficult to work with, or just plain complicated.
I found the perfect recipe while watching (what else?) the Food Network. This is my go-to recipe now and it turns out perfectly every time. The only change I make is to add a little more flour if I'm using my large tart pan. I omit the lemon zest if I'm making a non-fruit pie (like chocolate or pecan). And of course leave out the sugar if you're using the crust for something savory, like meat pie.
For busy holidays like Thanksgiving, I usually make my pie crusts the week before. I wrap them in plastic, store them in the fridge and they're waiting for me when I'm ready to use them.
Happy holidays, etc...