I did not read all the comments, so if this is a repeat feel free to dump it. I freeze my butter and shred it in the food processor with the coarse shredding disc. Works like a charm. I also use half water and half unflavored vodka for the liquid. The vodka gives the same moisture, but does not activate the gluten. Therefore you get that tender flaky crust and the vodka evaporates in the oven,

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