The answer to a more flaky Pie Crust is COLD. Everything cold, the bowl, water, utensils, (if you can afford it) a marble slab to roll it out on, some people even chill the flour. Be careful with that last one, condensation will create lumps, test your refrigerator with a small amount (some can handle it, some can't), sometimes putting it in a good airtight container will help prevent the condensation.

You want a good pie? Then get a good pie plate. I prefer heavy, clear glass plates. The bottom seems to brown better and the entire crust can be monitored easily through the clear glass.
Good, heavy, ceramic plates are also good, maybe a little better on a extra-thick crust because they brown more slowly and therefore more evenly. The ones that are glazed inside and on the rim, but not the outside are the best. They tend to discolor some but also improve with age, (I found my best one at a flea market for a whole 25 cents.)

Don't throw away those pastry scraps. Either brush butter on them, sprinkle with cinnamon & sugar, and bake like cookies. Or: Roll out thin and brush with butter, sprinkle with cinnamon and BROWN SUGAR, then roll into loose tubes and bake. The Chef always deserves a snack, and their great for kids too, nomatter how old.

Pie crust dough freezes better in a ball, it takes up less room in the freezor and pie shells are easily broken when frozen. (Thaw at room temerature in the plastic to prevent it from drying out)