Ernie, thanks for the suggestion on the fat content.
When attempting cracker crusts before, I took the advice from a different thread of putting the dough in a proofing box to make it easier to roll out, which has worked very well in the past, and I can further justify creating the proofing box.
I almost exclusively use King Arthur flours, which if I can trust Cooks Illustrated, has a higher gluten content in their AP flour than other brands, do you think I need to get a different all purpose flour? I kind of hope not, because I'm already a little appalled at the number of flours I typically keep on hand.
I definitely agree with using a food processor, in fact, I had lived most of my life without a food processor and it's the cracker crust that made me finally break down and get one.
I will also take the refrigeration advice, I think in the past I have rolled it out before storing it in the fridge.
I've never tried dough conditioner, I'll take a look at it.