How do you use beef suet/butter/veg shortening to create a flaky and multi-layered pastry crust?

I am making a pastry crust (baked) using the following ingredients
4 cups flour (approx 20 oz)
2 tsp salt
8 oz beef suet
1 cup plus 2 tbl spoons water
I would like to get the crust flakier with layers.
Does any one knows the secret of adding butter and/or vegetable shortening to this pastry crust recipe to make it more flaky and have multiple layers?

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