1) If you cut the fat too fine, it would encase the rice flour particles and not allow them to soften with the addition of water, which would make the gritty texture you described. Sometimes for me, it’s easier to use half the fat and blend it in completely until there are tiny crumbs, and then just cut the remaining fat into ‘peas’ and stir ever so lightly into the mix, but that’s extra work!

2) If you didn’t use enough water, this would definitely lead to grittiness and also a crust that doesn’t hold together! I find most people use the full 12Tbsp

3) The rolling out trouble points to too little water, or too much flour flouring the surface when rolling out. That would lead to a difficulty rolling out and also grittiness!

Finally, if you used not enough water, the chilling step would cause an issue, since the water you used would be absorbed. To help people, we decided to omit the chilling step, since it’s really not necessary when using ice water.