And, speaking of rolling out the crust..... put some flour on the silicone mat (or whatever surface you're using), but then put a large piece of plastic wrap on top and roll it out. No need to flour your rolling pin or put extra flour on the top side of the dough. This keeps the dough from getting too much flour into it (and making it tough ~ especially if you roll it several times, like re-rolling scraps which means you're adding flour to it several times).
BUTTER or SHORTENING CRUST? … I prefer shortening for several reasons. It's easier to work with ~ I don't have to chill it ~ and it's flakier. Here's the button link to my PERFECT PIE CRUST page, with recipes for both crusts, and you can decide which you like best.