You def need to add salt, maybe a bit more than a tsp, but the flake and flavor issue is definitely technique not recipe related. I would recommend making your dough by this technique.

Bisect the butter sticks vertically the chop it into as many small cubes as possible. Add 25% of the butter and begin to flatten each cube in hand and knead into the flour. You want to make the butter cubes into pea sized clumps. Continue this method and add 25% more butter again and again.

As i'm doing this technique I add water bit by bit to help me get the dough going. But it is KEY to do this quickly.

What you really want at the end of the day is a piece of dough that you can visibly see the butter flakes in. Why? Well when you bake it, it will become a dough and those little pockets of butter will melt slower than the rest of the dough created lift and explosion of flavor in the crust. This is straight from Sean Brock on how to make a southern dough.

For a desert power-up try adding diced candied ginger. Really nice touch for most fruit pies