All-Butter Pie Pastry

I finally learned to make sure the butter is cold and that I barely handle it as I make it. (For one thing, heat from our hands melts the butter which needs to stay not totally blended in so that tiny areas of air are all over the place--which keep the crust airy.) Overworking and not knowing how it's SUPPOSED to feel might be part of the problem. If you knew, then you might have known to add a few drops of ice water to loosen it up....or sompin. I dunno. LOL. Try another! You will find your dream pie dough eventually, I bet. I thought I'd found mine years ago. I think it was called "Fool-Proof" and it was. I was SO happy. But after I stopped using Crisco (hydroginated stuff--bad) I've lost my confidence and haven't tried any other recipe. SOB. LOL. (I mean, the Fool-Proof was thanks to Crisco and some vinegar and the result was THE perfect dough. But then, science and the news caught up with me...and my pie days were doomed.) SO, one of these days I will work up the nerve to try again with one of the doughs recommended here in some of the reviews. :) PS: It doesn't help that my husband is now snooty about white flour...and always asks if things are 'healthy.' HE bakes with King Arthur Whole Grain cookbook...but I didn't much care for the ww pie crust. All the other things, like cookies and quick breads have been GREAT from that book (can't even TELL whole wheat is in them). But pie dough?? I want that white flour, butteryness...yum.