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My pie crusts are as flaky as they get, and the only tricks I use are:
White Crisco. Butter flavor stuff does not perform as well
Make sure the Crisco and flour are TOTALLY combined (into a mixture that is like sand), then...
'''basically just FOLD the water in with a fork, handling the dough as little as possible (this is important)
Gather into balls and roll out between two sheets of waxed paper.
The water needs to be as COLD as possible.
Seriously, my Mom, at least one of my sisters and I make the flakiest crust you ever saw, using the method above.
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Man of Carbon Fiber (stronger than steel)
Mocha 1978 911SC. "Coco"
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