Making pie crust is more about technique than it is about ingredients. Some recipes call for vinegar, some even call for 7-UP, both claiming to make a light flakey crust, when in reality it’s how you handle the dough that gives you those results. Use cold hands and a light touch.
Make sure that your fat is cold and your oven is hot, handle the dough as lightly as possible, roll the dough from the center out ( rolling continuously back and forth will produce gluten making a tough crust). If it takes you more that 10 minutes to rill, plate and flute your pie, return it to the fridge to rechill the fat before baking.
But the greatest piece of advice that I can give is to bake with confidence. Pie dough senses fear!