I have never made a good crust -- my mom, on the other hand does every thing right so I know what I am missing. I think I overwork the dough? And then the dreaded soggy bottoms
The different fats do make a difference, so if you are used to Crisco, or Lard, or Butter, or Oil, or whatever, it does make a difference. I can make a pretty good "oil" crust for a chicken pot pie using the fat that comes from making chicken stock...
If you are down to "just" butter, maybe try a sable or more of a cookie dough/shortbread crust. Would be great with strawberries!