Why does nobody talk about how freezing your butter makes pie crust worse

I always heard you gotta freeze the butter and grate it for pie crust, so that's what I did for Thanksgiving last year in my little kitchen in Akron. The dough came out crumbly and fought me the whole time, and the baked crust was tough as a shoe sole. So I tried it again the next weekend, this time with butter that sat on the counter for 20 minutes and I just cut it in with a pastry blender. Night and day. The crust was flaky and actually tasted like butter instead of cardboard. Turns out the frozen shreds weren't mixing in even, so half the flour never got any fat in it at all. I wasted three pies before I figured that out. Now I keep my butter cold but not rock hard and let the dough chill in the fridge instead. Has anyone else had frozen butter backfire on them, or did I just do it wrong?