Feels rough getting called out like that but honestly she did you a favor. A book club where nobody finishes the book is just a sitting around club.

Grated frozen butter works fine but you still have to keep everything cold, that is the real trick nobody talks about. The problem with cold butter is when people cube it straight from the fridge and toss it in, the chunks are too big and the crust ends up spotty with dry spots and butter pockets. What actually messes up pie crust is warm hands and a warm kitchen, not the butter temp by itself. So yeah I get why your grandma's method worked but I'd say the grating is doing less than she thought, it's the cold everything that saves you.

Pixel compare on 14 is wild, bet the 94 shots were stitched.