I use these crusts, too. And I find that they are never really crispy on the bottom, you can't have dough mixed that homogeneous without it getting tougher because of gluten development. I just accept it as the way of the crust, and it's OK for a quick dessert, and I had given up on ever getting it right myself. But I am now sold on the piecrust from Smitten Kitchen.
http://smittenkitchen.com/blog/2008/...aky-pie-dough/
I roll it between two pieces of plastic or parchment since I am not super skilled at the transfer to the pie plate.
Try this one, I swear, I had totally given up until I tried this.