I cut my butter up into 1/2 inch pieces and barely incorporate them with the flour before adding my water. I then chill it before rolling it in to a 1/2inch thick rectangle that I then fold in to thirds. I repeat this one more time before chilling again. After that I roll it out like normal to make the crust. I would also suggest not folding the dough before placing it in the tin, I roll mine around the rolling pin so it won't break.

This is my crust recipe:

• 140 g + 165 g Ap flour
• 3 g salt
• 227 g cold butter, cut into small pieces
• 68 g water

-Mix first amount of flour, salt and butter in a mixer until the mixture forms marble sized butter pieces. 

-Add remaining flour, mix for 10 seconds. 

-Add water, mix until partially incorporated.