I never found making pie crust a challenge, but possibly because I used the old (pre-70's) Joy of Cooking recipe for Flour Paste Pie Crust, from the start, and unless I could get my hands on European Butter instead of the comparatively watery, melty, poor-quality butter standard to the USA, I don't bother at all with butter. Perhaps I will try it with your recipe though, because it sounds good and not so tricky.

Nevertheless, with good quality leaf lard (for real tradition, and to avoid transfats from shortening), one doesn't need to worry about chilling anything beforehand, and "easy as pie" holds true. I tend to think the trouble people run into nowadays with piecrust is either not being shown by someone how to handle it without over-handling, or using modern recipes that try to cut down on the fat and add more liquid, which makes the crust much more likely to be tough and tricky to work with.
I cut down on the fat by rolling my crust very thin, and if I really want to cut down on it, by omitting a top crust where appropriate.