Another technique that will make your crust even better is to cut out water entirely, replacing the quantity you would normally use with 50% vodka and 50% white distilled vinegar. The vinegar cannot be tasted but its acid reacts chemically with the other ingredients to improve flakiness.
For a single crust, to 1 1/3 cups of flour I add 1 ounce, less 1/2 teaspoon, of vodka and 1 ounce, less 1/2 teaspoon, of white vinegar to make what I think is a great crust.
Another suggestion, to the fat you normally use (butter, Crisco, etc.) add one egg yolk. This greatly improved the richness of the crust without negatively affecting its texture.
— David Grace