I make very inconsistent pie crust. Sometimes it is great, usually, not so much. That is my bigger problem. I try not to handle it too much and try to keep it cold. I use King Arthur organic all purpose flour and butter.
Some common issues I face are trying to substitute ingredients I don't have with ones I do, which sometimes turns out well and sometimes does not. Not over whisking eggs is also another problem that I sometimes encounter. Not over-stirring batter. Not burning sugar when trying to make caramel or syrups.