I know pie crust can be very difficult, so here are some tips that will help for next time:
Here's my tried and true pie crust recipe.
Start with quality flour. We highly recommend King Arthur unbleached all-purpose flour.
Make sure you are using very cold ingredients. You can even freeze your flour for 30 minutes before beginning.
Keep the fats very cold-- keep the shortening in the refrigerator before using and make sure your butter is cold, too.
My team and I recommend using a pastry cutter to work the fats into the flour. A food processor can work for this step too, but we find it easily overworks the pie dough.
Don't over-mix the pie dough. After you add the water, lightly mix everything together. You want those visible specks and swirls of fat.
If your pie crust requires pre-baking (blind baking), follow this helpful blind baking tutorial.
Make sure you're using enough liquid in your pie dough-- most pie crust problems arise when there isn’t enough liquid in the dough.