Shoutout to the pie crust that finally got flaky after 14 tries

I have been chasing pie crust perfection for a while now, and it always came out tough or soggy. Last Sunday I used frozen grated butter instead of cutting it in cubes, and the difference was night and day. The layers actually puffed up and the fork just sunk into it, no wrestling required. Has anyone else had a simple technique switch that just clicked for you?

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