My Mom's recipe from Crisco many, many years ago uses a small amount of the measured flour (1/3 c for 2 crust recipe) and the ice water to make a slurry. Then add that to to the rest of the flour/fat mix and gently mix. The recipe doesn't call for chilling and though I sometimes do chill if the kitchen is warm, I always get a flaky crust and compliments and haven't noticed a difference on the performance. After reading the comments I may add some vodka to that to make the dough even more pliable and avoid cracking so I don't have to "mend" the cracks with a dab of water..

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