Need a pie dough expert's opinion...flour to water..

Howdy Hounds,

Pie dough remains my nemesis, and yesterday was no exception.

I've tried a few times over the years, but not enough to develop any sense about "right and wrong"....if there is such a thing.

The recipe I used, yesterday, called for:
- 5.25C of AP flour
- .5t salt
- One pound of butter (I used salted)
- .5C of ice water

I froze the butter and then put it through my grating blade on the food processor. Thought being that I would get the smaller chunks, faster.

Cut the grated butter in and proceeded to fork in the half-cup of cold water, as per the recipe.

From my perspective, that was nowhere near enough water for 5.25C of flour. I tried desperately to knead the mealy mess, thinking that the warming butter would give up some moisture and the flour would begin getting hydrated.

In the end, I just started pouring more ice water in and the four balls of dough are in the fridge, for tonight....all this was yesterday, prior to the Superb Owl, and I was over-scheduled.

Two main questions:
- Given that amount of flour, was a half cup of water EVER going to get it done?
- Was the freezing/grating of the butter a bad choice?

Thanks,