I've used this recipe several times and it turns out great. I usually use all butter and cut the recipe in half and I get 3 thin 9" crusts out of it or 2 larger ones for my tart pan. Sweet or savory this is an excellent crust and goes well on top of a sweeter fruit cobbler like peaches or plums! It holds up to any filling I've tried and is always flakey and delicious.
I have even pulsed it in my food processor instead of mixing by hand and it still isn't tough!
This time I subbed a little coconut oil for some of the butter and its not something I'd recommend unless you chill the oil (especially in the summer) because it made the mix too wet and I left out some of the water because of the texture and couldn't really roll it out well due to cracking-total user error! To salvage, I squished the dough into the pans and chilled the crusts before filling and they are just fine but I made a giant mess in the process. In summary, don't second guess this crust. It is foolproof in the true sense of the word. If you make substitutions, stick to your measurements.