Patty - my guess is that the ratio of shortening (and possibly water) to flour may have been off. Cooks Illustrated Magazine recently ran a series of articles on American Pie Crust. You may want to check it for a reference.

In my experience I use the following recipe for pie crusts and they never, ever fail:

2 1/2 cups all purpose flour (enough for one 9" double crust pie)
1 cup chilled shortening (I use butter flavored Crisco)
2-4 Tablespoons ice water (depending on humidity in flour)
1/2 tsp salt

Cut the shortening into the flour until it resembles coarse corn meal (with no pieces larger than a pea), mix in the ice water with a fork, bring the mass together and turn out on a floured board. Knead gently a few time to bring it together, form into a flat disc, cover with plastic and chill for at least 20-30 minutes.

Roll out on a floured surface,

MOST IMPORTANT - DO NOT OVERWORK THE DOUGH. Handle it only enough to form it to the shape you need.

Bake at 425 for 15 minutes, then reduce to 375 to complete baking (any kind of filling)