Pie crusts are different than most types of doughs that you bake. To get a good flaky pie crust, you coat the fat with flour, instead of blending the fat and the flour as you would with something like a cookie dough.

The easiest way to make sure you are coating the fat with the floue is to make sure the fat is very cold, this way it is less likely to mix with the other ingredients. When adding the liquid to a pie crust, you are really using the liquid to hold together the flour coated fat particles, you are not trying to use the liquid to blend everything together in the dough. To achieve this, keep the fat (butter) cold and work the dough quickly. Fast and cold is the pie crust mantra.