There are times when it's easier to use pre-made or frozen pie crust. Wait, what? Go on: Scold me if you want. When you've already been going for 12 hours by the time 6 pm rolls around, sometimes convenience wins. That said, when I do have the time, I definitely always make my own crust. Nothing compares.
Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There's very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.
You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it's just starting to melt and mingle with the meat's perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.