I just by pie shells and rolled crusts for the top. I've made pastry shells from scratch (Using butter for the shortening), it just didn't taste enough better than the pre-made ones to make the effort worth it.
Well, I go the whole route if I'm gonna do fruit pies. Try to get fruit from the farmer's market, or someplace where the stuff tastes like fruit instead of cardboard. The fruit filling is pretty simple.
The crust is a bit of a PITA, but if you use ice water and don't wrestle with the dough like your average MMA fighter wrestles with his opponent, that's pretty simple too. Cleanup is the biggest hassle, IMHO.
Just don't ask me to bake that kinda stuff every day.