Flaky crust require cool work conditions. Follow these tips below for best results. *Mixing and rolling out dough should be done rapidly, so that it will not soften and become difficult to handle. *Use very quick, light finger movements and do not linger on the dough at all with the warm palms of your hands. Use your hands as little as possible. *Chill all dough ingredients and mixing bowl before mixing for the flakiest crust. * Work in a cool kitchen. * "Push" the ingredients together... not stir or mix. Too much mixing will cause the gluten in the flour to start and it will not make good dough.