Keep some butter or margarine in the freezer. When you make a pastry, grate the butter or margarine needed into the flour and salt mixture. Then, it will need just a little mixing before sprinkling on the water in sections. It keeps the pastry dough cooler and eliminates much of the handling so it is very flaky.
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Tried this yesterday and it worked really well.
The fastest way to make a pie crust I found is in the food processor. It seems I use my food processor more to mix things than I do to chop things. It mixes the fat with the flour in a couple of seconds and I add my liquid through the top. It takes me longer to get the ingredients out and put away than it takes to make it!
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