The "freeze the olive oil" crust that Post Punk Kitchen circulated a few years ago was an improvement on the butter, chill, roll method, but this one takes the cake or more aptly, the pie! Try it, you'll like it! You may never go back!
You can thank me as you're spooning that flaky goodness into your mouth, or crushing the last bits with your fork tines and watching lovingly as they mash together oh so beautifully, not dry and crunchy. And quick! Did I mention how fast it comes together. What's not to love!
As usual, I had to reduce the liquids since I was using spelt; see the original recipe if you're using all purpose flour.