Your recipe is probably okay, but working pie dough can be tricky. Here's what I do:
First, if you use butter, make sure it's COLD. Also, make sure you use COLD ICE water. You want whatever fat you're using to melt in the oven, not while you're preparing it. Melted fat leaves the air pockets in the crust that makes it flaky. Work the fat into your flour until it's about the size of peas. You want the fat evenly dispersed, but not too fine.
Add ice water one Tablespoon at a time. Adding it gradually will ensure that you don't end up with a hard crust. Not enough water will result in a crumbly crust, but too much water will result in a rock hard crust. You'll know you have the right amount of water if your dough just starts to cling together if you clump some together in your fist. You want the dough to just stick together, not as much as a bread dough consistency. If it sticks like bread dough, you've added too much water. It's okay if a few crumbs fall out of the dough while you're rolling it out. A few crumbs is okay, but a lot means you didn't add enough water.
I roll out my crust dough between two pieces of waxed paper. If the paper crinkles, just lift it up gently and straighten it out. Using two pieces of waxed paper makes it WAY easier to pick up and put into the pie plate. Don't overwork the dough when you're rolling it out. Working the dough develops a protein called gluten that makes crust taste tough. When you're ready to move the crust to the pie plate, just lift off one piece of waxed paper, turn the dough over so the other piece of paper is now on top, and lay the crust down. When you get it situated, gently peel off that other piece of paper. Voila.
If your crust gets too brown while you're baking it, cover it with foil. I usually pull off a piece of aluminum foil, cut a circle out of the middle, and set it on top of my crust. That way the edges are covered to prevent over-browning, but the center can cook right.
As with anything, practice makes perfect. I'm off to find a video for you, so you can visualize all the tips I've written about. It's easier for me to SEE instructions than imagine them, LOL.
Oh, and the humidity and heat in the air while you're making pie dough will mean you add different amounts of water each time you make it. A higher humidity will usually mean you add less water. That's why it's so important to add water 1 Tablespoon at at time, because you never know exactly how much you'll need.