I have such trouble with rolling out pie crusts! It always sticks to the rolling pin or counter, no matter how much flour I use, and I can't seem to roll it evenly. This summer, I bought a ceramic rolling pin (like this one, but a different maker and design) which is supposed to help because you put it in the fridge for 20 minutes before you start rolling so the dough won't stick. This rolling pin really seems to help.
Two years ago, I discovered the book I Love Pies and Tarts, by Nancy Kershner, that has the best recipe for a No-Roll Pie Dough. It has been wonderful! I halve the recipe and use it for the bottom crust of my pecan pie. I'm not sure how you would use do a top crust from it, but it works great on the bottom. I highly recommend the book in general, too!
The recipe basically says to mix 2 and 1/4 cups of flour, 2 TBSP sugar, and 2 TSP salt directly in the pie tin, then add 3/4 cup oil and 3 TBSP milk to the mix, and press it into the edges and up the sides of the pie tin. You can bake it first at 425 degrees F for 12 to 15 minutes, or just add your filling and bake however long the pie recipe says. And then, enjoy tasty, tasty pie!
(Edited from part of a post originally on Cara Mama.)