Tried the towel trick on my pie crust and got crackers instead

I read somewhere that chilling pie dough between two damp towels keeps it from drying out, so I tried it last Saturday with a basic butter crust. After 40 minutes in the fridge the dough had gone stiff and cracked into pieces when I rolled it, and the baked shell came out more like a giant cracker. Turns out the towels were way too wet and soaked the top layer of flour, so it basically glued itself together. Next time I'm going back to plastic wrap and a light dusting, but I'm wondering if anyone here has a chill method that actually keeps dough soft without the mess.

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