My mom's one critique fixed my pie crust for good

I've been making pie crust for years and it always came out tough, not flaky. Last Thanksgiving my mom watched me and said 'you're overworking it, stop being so aggressive with the rolling pin.' I switched to folding the dough gently and chilling it for 30 extra minutes before rolling. The difference was night and day, I actually got those visible butter layers. Has anyone else had a family member point out something that basic that you somehow missed for ages?

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