There is another thread refuting the notion that pie crust is hard to make. Years ago, after much success with bread and pizza dough, I decided to try pie crust. Being cocky and naive at the same time, I scoffed at the need to "drizzle ice water into the cut flour and shortening". I added about 3/4 of the water all at once, mixed and added water to texture. It turned out great and I haven't made pie crust since because it didn't seem to be a big deal.
So... are there any pie crust gurus out there that can discuss the effect of ice water and comment on the need for it?