Buttery savory pie crust

I've figured out that congregational dinner is the time for me to cook a little rich stuff that we normally cannot afford at home. In my first attempt to make a custard pie, I need a pie crust that is not necessarily flaky, but salty to go with the dessert. So I try out a basic piecrust. The recipe is adapted from the KAF cookbook.

Recipe: Buttery savory pie crust (a single crust for one 9" pie)

Ingredients:
- 1+1/4 cup KAF all purpose flour
- 1/2 tp salt
- 1 stick unsalted butter
- 2-4 TB ice water

Procedure:
1. Sieve flour with salt.
2. Cut butter into 1/4" cubes. Mix with flour so that the butter cubes no longer stick together.
3. Use hand to rub the butter in. Then squeeze the mixture a bit to form large crumbs.
4. When there is sufficient large crumbs, add water, 1 TB at a time. After each hydration, push the dough together to form a cohesive mass.
5. Wrap up the dough and chill overnight.

Results:

Day 1
Day 1, 3:22pm, flour and salt sieved:

Day 1, 3:24pm, butter chopped:

Day 1, 3:27pm, mixing half the butter into the flour:

Day 1, 3:28pm, rubbing in all the butter:

Day 1, 3:30pm, squeezing:

Day 1, 3:30pm, crumbs formed after squeezing:

Day 1, 3:31pm, 1 TB ice water added to mixture:

Day 1, 3:32pm, shaping the dough:

Day 1, 3:36pm, look of dough after 3 TB water added:

Day 1, 3:37pm, dough poured out to plastic wrap (observe how it falls apart, but it doesn't matter; it will be back to one piece again once wrapped):

Day 1, 3:38pm, dough wrapped up and ready to chill overnight until used:

Day 2
Day 2, 7:50am, dough chilled overnight, very hard:

Day 2, 7:51am, dough cracking into lumps:

Day 2, 7:52am, dough fallen apart, additional water needed to paste it back:

Day 2, 7:56am, dough gluing back together and yield to rolling out after adding a little water:

Day 2, 7:57am, rolling out dough; observe the small crumbs of butter, those areas tend to melt and stick more readily than the rest of the dough while rolling out:

Day 2, 8:02am, dough rolled out, with just a little stickiness:

Day 2, 8:03am, transferring dough to pan, ever so gently as dough may fall apart:

Day 2, 8:04am, dough placed in pan:

Day 2, 8:06am, dough gently pushed against pan to take up its shape, especially at the corner; if dough breaks inside pan, tear small pieces from edge to patch it up:

Day 2, 8:10am, crust's edge trimmed and folded:

Day 2, 8:10am, height of pie crust before freezing:

Day 2, 8:13am, a leftover piece of dough made into a small thin crust:

Observations:
1. Ambient temperature is 78F. The dough appears to be really soft after just working on it a little.
2. Pie dough becomes very hard after chilling overnight.
3. Crust is placed in freezer for 15 to 30 minutes before use.