Usually the recipe for the filling is pretty easy. The tricky part is the crust. I posted some stuff at http://www.livejournal.com/~jwgh/140207.html but I think the most important tip (which for some reason isn't in a lot of cookbooks) is refrigerating the dough for at least a half hour before rolling it out; it makes rolling it a lot easier.
I tend to sprinkle flour on top of the dough pretty frequently while I'm rolling it, also, so that it won't stick to the rolling pin.
It might take a little experimenting to get a crust you're really satisfied with, but the thing about pie is: even a pie with a so-so crust is pretty tasty.
Oh! I should say that if you have a Cuisinart or other food processor then there are recipes in which you put all the dough ingredients in the Cuisinart and turn it on and, bam, a ball of pie crust dough emerges. I used to use one of these recipes back when I lived in a house with a cuisinart and the resulting crust was more than acceptable. It was a little like magic. These days I am relatively appliance-free, though.
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I tend to sprinkle flour on top of the dough pretty frequently while I'm rolling it, also, so that it won't stick to the rolling pin.
It might take a little experimenting to get a crust you're really satisfied with, but the thing about pie is: even a pie with a so-so crust is pretty tasty.
Oh! I should say that if you have a Cuisinart or other food processor then there are recipes in which you put all the dough ingredients in the Cuisinart and turn it on and, bam, a ball of pie crust dough emerges. I used to use one of these recipes back when I lived in a house with a cuisinart and the resulting crust was more than acceptable. It was a little like magic. These days I am relatively appliance-free, though.
Good luck!