A Scottish friend of my husband's shared the tip that his Scottish grandmother would freeze the butter for her pie crust and then use a box grater to grate the butter into the flour. Okay, says I....whatever.
Curiosity got the best of me yesterday. I was making a tomato tart (yum...another thread) and decided to try this trick (largely because my butter happened to be, um, frozen). I didn't bother to break up the butter any further, just tossed it well with the flour/salt/sugar and then worked in some ice water with a fork. Wow. Incredibly flakey crust, but a little on the crispy side. Next time I'll work the butter into the flour a bit with my fingers, so some of the flour has more of a fat buffer.
Neat trick, though.