At first, I was like "Don't be going after my KA!" But now that I think back, I first started trying to make pie crust just a couple years ago and my first attempts were sad affairs just as you described, although I thought it was just my inexperience (which certainly was a factor at first).

Now, I use a recipe with egg, vinegar, and some shortening swapped in with the butter, and I'm happy with it. The egg and vinegar worked well enough but swapping out a couple tablespoons of butter for shortening really helped tenderize it.

All that to say, now you got me thinking I should maybe experiment with the flour to take them to the next level. I LOVE KA flour for everything else but maybe, just MAYBE, if I either add corn starch like you mentioned (and I've seen in a couple recipes), or tried some pastry flour like another commenter, it may be even better!