One last tip for perfect pie: don’t fuss with it. When you’re incorporating the fat into flour, do it gently. Whether you’re using a pastry cutter or your hands (my preferred tools), you’re aiming for a sandy looking texture. There should be some pea-sized chunks, some smaller chunks, and some even smaller bits. The mixture should still be loose. Trust me, it’ll all come together in the end.
And after you’ve incorporated the cold water and made a beautiful dough, let it rest in the refrigerator for 30-45 minutes. This cools the fats back down, relaxes the gluten you’ve developed, and makes the rolling process much easier.