StitchinForFun:
When the crust is dryer and falls apart it could be a couple things causing the problem.
1. DON'T dip the measuring cup into the flour bag as you'll get more flour than the recipie calls for. I usually take a spoon and "fluff" the flour in the bag or in the gallon jar I store the flour in then I spoon the flour into the measuring cup.
2. Most crust recipes call for COLD water and I think this is significant if you are doing the crust with just flour, shortening and salt. In the piecrust recipe I posted for the Carmel Apple Pecan pie I used the NEVER FAIL egg and vinegar crust recipe and have never had a failure so maybe the fall apart crust has to do with #1 above. Don't know???
I make pies like a bakery around here and rarely have to fight the crust. I also use a Roll Mat lightly floured. The roll mat i have I got from a home party DeMarle or something like that and it was very expensive but they have since come down in price and can be purchased at most Kitchen Kaboodle or other kitchen stores. The mats work great because you can pick the mat up with your crust on it and flop it in the pie plate.
Good luck, keep trying as I know you can do this!