Pie crust help...too hard out of the fridge

Hi I have been making pie crust for years now and no matter what I have tried I have always run into the same problem...Its like hard whenever I try to roll it out and start cracking like crazy....the best result I have come up with is letting it come to temp a little bit...but that doesn't look like what I am supposed to do...I am usually making an all butter crust. Its not like in the vides were its a nice softer dough that is easy to roll out. What can I do to fix this?