I started doing the frozen butter trick on pie crust last Thanksgiving after my mom's recipe kept turning out tough. Same basic idea, you grate the butter into the flour and toss it with a fork so every little shred gets coated before any water touches it. The shreds stay separate instead of smearing into the dough, which is what makes crust flaky instead of chewy. One thing I learned the hard way, put the grated butter back in the freezer for like 10 minutes before you add ice water, because the grater warms it up some. Also use a bigger hole on the grater for pie crust than you would for cookies, you want little pea sized bits not dust. My crusts finally stopped shrinking down the sides of the pan after I switched to this.

Ha, I rigged almost the same thing and my coworkers still call it my "mood lighting." Funny thing is they quit laughing when I stopped scrapping parts. For the coolant spray problem, I moved mine back toward the column and slightly above the spindle nose so it shines down at an angle, and the spray mostly misses it that way. A little shield made from a bent piece of sheet metal helps too if you're getting soaked. Just check it before you start cutting because those magnets love to creep when the machine shakes.