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Tried the ice water bath trick on my pie dough and got crackers instead

I used ice water like everyone says for a flakier crust and the dough came out so stiff it cracked when I rolled it, had to toss the first batch at 10pm. I think I added the water too cold and too fast so it never really came together. How cold do you actually keep your water, and do you drizzle or dump?

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