Hot take: freezing my butter for 10 minutes fixed my pie crust problem

I could never get a pie crust to hold its shape. It would slump down the sides of the pan every single time. Last Saturday I tried something dumb. I grated a frozen stick of butter on a cheese grater, tossed it with the flour, and added ice water until it just barely held together. The dough came out in shaggy clumps instead of a sticky ball. Baked it at 425 for 20 minutes and the edges actually stood up straight for once. Anyone else grate their butter instead of cutting it in with a pastry blender?

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