Unpopular opinion: room temp butter is overrated for pie dough

I keep seeing folks in here insist on butter at 68 degrees for crusts, but after 40 plus pies at my counter in Austin, cold butter straight from the fridge gives a flakier result every time. The trick is grating it and working fast, not waiting around for it to soften. The famous Tartine recipe even says 55 degrees but nobody seems to question that number. Anyone else found better luck ignoring the warm butter crowd?

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