Changed my mind on chilling pie crust... and it ruined my Thanksgiving

I always thought chilling pie dough was just an extra step... not really needed. But my Thanksgiving pie crust came out tough and shrunk way too much. After that fail, I tried chilling it for an hour like the recipes say. Now my crusts are flaky and hold their shape... why did I ignore this for so long? It's annoying how one small change can make such a big difference.