I once made the original all-butter crust from Cooks Illustrated. It was delicious, but VERY hard to roll out. I went so far as to call them and ask if it was a misprint but the person who checked assured me it wasn’t, adding, “Chris really likes butter!”. After that I cut back by a few tbsps, with better results, but eventually settled on half butter, half lard or Crisco. I used white flour as called for. But I much prefer the flavor of white whole wheat, and am content to settle for less flakiness in favor of flavor. What I do not understand is that with whole wheat, I need LESS water. All the experts say it requires MORE.
Apart from the liquid issue, I also like to add a tsp of flavored extract - vanilla, almond, or maple - to crust. Or grated gruyere or cheddar in pear or apple pies. I’ll bet it would be good to dissolve ground cinnamon in some of the fat, then cool. Or in alcohol, decreasing liquid by half the volume of the alcohol used if it’s vodka. Liqueur would be worth a try, too, but having no idea of volume adjustment, I’d subtract the same amount from the water.
I like to freeze the fat, then use the large holes of a box grater to grate it. Toss well into the flour, add the water by spoonfuls, using a pastry cutter. My Cuisinart is faster, but the texture of hand-mixed is better.