aprilsimnel, I was just reading about flaky pie crusts in Ratio. The trick with pie crusts is that the purpose of the water is to hold the dough together, not the fats. To make a flaky pie crust, you don’t want to overmix the butter/Crisco into the flour; the fats should have a pebbly texture when mixed into the flour. The purpose of using ice water is to keep the fats solid when getting the dough to hold together. Try mixing the fats in using two knives, crisscrossing. This is what they mean by “cutting in.” Use the ice water to gather the dough into a ball, then avoid overhandling the dough so the fats will bake in as layers, like croissants.