One problem is not that your dough is overworked but underworked. I know that all pie crust advice is to work the dough as little as possible -- but this is to create a very flakey, pastry. Flakey equals fragile, and that goes double for cold, raw dough. Working the dough stretches the glutens in the flour making for a more flexible dough and a slightly tougher cooked pastry.
Do you rest your dough in the refrigerator before rolling?
I suggest making sure the butter (and/or other fats) is well and evenly incorporated, working the dough more than you have been when incorporating the liquid, allowing the dough to warm up a bit after it comes from the refrigerator before rolling it out, and not stinting on the bench flour when you do roll.
Another problem is that you may be rolling too thick (cracks) or too thin (tears).
Yet another porblem is that your dough is too dry. In order to make a softer, more flexible dough, you'll have to add more liquid -- whether water, milk or using whole egges instead of yolks only. Ultimately, you'll have to learn how a properly hydrated dough feels rather than depending on scales and measuring cups. But for the mean time, try adding an extra quarter cup of ice water to your recipe. If it's too sticky to roll out, you can fix it with bench flour.
By way of observation only, Natividad's dough is actually very similar to yours in terms of hydration, flour and fat contents. KY's on the other hand, uses a lot more fat. You may want to try it. The recipe itself gives the sense of a very flaky but pliable pastry -- as long as the fat is thoroughly cut in.
Hope this helps,