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Almost every time I make a pie crust I follow the directions including refrigeration time and then allowing the dough to come up to room temperature before I attempt to roll it out, but the dough doesn't hold together very well and I wind up having to knead it a bit before rolling it out. What am I doing wrong?

If you're talking shortcrust pastry, maybe it's too short (as in a very high fat to flour ratio)? Or maybe you haven't kneaded it quite enough before chilling? Or maybe, it's too cold when you're trying to roll it: 10 mins at room temp is around ideal (unless it's a stinking hot day!); or maybe, try rolling between sheets of plastic wrap or baking paper; so many variables so little time ;-0 I use 500 g flour to 250 g fat (I use all table margarine), and a trickle of hyper-cold water to bind.. works perfectly.. Good luck

Here's a typical recipe that I follow. I don't use the food processor.

http://allrecipes.com/ho...-pie-crust-step-by-step/

Can't see why yours ought not work if you're following the recipe ;-) If you're doing it all by hand, it's possible it's getting too warm. If you don't have a food processor, maybe try with a stand mixer using the (k beater/paddle). If your preference is by hand, stop rubbing in when it looks like ground almonds... try the all margarine version rather than a blend of fats..  then there's always "ready rolled shortcrust in your favourite store freezer section! It will all come together with practice!

If the pastry is holding together well before you chill it then there isn't any reason why it shouldn't hold together well when you roll it out.  I don't let the dough come to room tenperature - I just let it soften very slightly before rolling.  Maybe you are letting it become too soft and pliable before you roll it?

While the dough before I chill it can be shaped into a ball it can be very easily broken and the same is true after it's been refrigerated and either brought to room temperature or not. Could I not be cutting the butter/shorteneing into small enough pieces when I make the dough? For some reason I've always thought that mixing the dough by hand was better but maybe I'll try using the food processor the next time.

If it can be very easily broken before chilling, you don't have enough water/fluid to bind.. try a fraction or two more than you usually use!

Thanks everyone. Next time I make a pie I'll let you know what happens.