As many have said, pie crusts rely alot on technique and ice cold ingredients.
I only have two fats in my shop: Butter and cocoa butter. (Although I know this great joke about shortening, where two guys walk into the men's in a bar, and...)
What I like to do is scale out my flour and salt, and drop my blocks of rock -hard butter into the flour, coating them evenly. Because I am a cook at heart, I fish the blocks out, use my Chef's knife to slice the blocks into aprox 3/8" thick slices, every other slice gets dipped into flour and stacked up into block form again, then slice into strips and then into cubes. What I have now is a mixer bowl full of flour,salt, and tiny cubes of butter. Since the cubes are already coated with flour, the mixing time is very short. Paddle attachment on, and mix the cubes until they have just smeared themselves well with flour. Watch like a hawk. Then ice water, slowly, and only just enough to hold the whole thing together to a shaggy mass. Dump the bowl onto the table and give it a few kneads.
At this stage you can save a bit of energy when you have to roll out: Scale out the dough into balls suitable for your bases or tops, and form each ball into a round, flat disc. Refrigerate. All butter based doughs benifit greatly from an overnight rest. Rolling out is a lot easier at this stage because most of the "grunt work" has already been done.
Hundred pie crusts is no joke. You could devote a day to making the dough and portioning out the discs, refrigerate for maybe up to 3 days or freeze for up to a month, and another day to rollout, shape, fill, and bake.
How many pairs of hands and how much oven space do you have?
Heard "Cook's Illustrated" has this weird-azz recipie they swear by and insist on using that involves copious amounts of vodka. Meh. Whatever.
Hope this helps