So many ideas to try! Thanks to all who chimed in...it was really interesting to read all the variations. I do let the crusts get to room temperature and I don't overfill. (Who wants to clean that mess?)
I won't respond to all, but have to say:
carolaiken-The story of your first husband and his mother's pie crust made me laugh out loud!
mike's girl-The ones from the green and white store are the ones that handled and tasted like plastic! They used to be good. Baking too long might be part of the issue. Lately the center seems to take a long time to be right.
toverly-I'll try the aerosol spray and flour combo.
madamekelly-I haven't tried the brand you mentioned, but may give it a go. Have to look up "Gallette." No idea what those are.
vernal-You win!! I am so stinkin' jealous that you are near a Polly's Pies. I had no idea you could buy their (or Marie's fresh pie dough). WE loved Polly's when we lived in CA...went nearly every Sunday. The Ollalaberry (SP?) pie was the BEST!
Stitchit123-I rolled out the dough, too, so thought maybe that was the problem. Didn't roll out the last crust, but it still stuck.
Pennyhal-Hadn't thought of butter. It might be worth a try.
So my education continues. I now have a recipe to try in a food processor and a few other brands to try. Pie is good!!