Even though this recipe already has so many glowing reviews, I'm going to add my own two cents. A crust this good should be a controlled substance, seriously. I had been looking for a recipe like this for quite some time, and finally found this one over the weekend. Absolutely divine! As others have said, don't over-work the dough. Don't try to work out those butter clumps, since that is what makes the crust flakey. Most of the bigger clumps will even out when you roll the dough. This crust will work for just about anything, quiche, pie, pot pies, etc.
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Even though this recipe already has so many glowing reviews, I'm going to add my own two...