My kitchen hit 78 degrees last Tuesday and I made the best damn pie crust of my life with warm melted butter, not even kidding. The trick is to work fast and accept the dough is gonna be sticky, then chill it for twenty minutes before rolling, and you get this dense, almost shortbread texture that holds its shape way better than any flaky crust. Flaky is overrated anyway, it crumbles and makes a mess on your plate, while that greasy mess you described actually bakes into a sturdy crust that holds up to wet fillings like pumpkin or pecan without turning into soup. I've done it three times now and the only disaster was when I tried to follow the cold butter rule and ended up with a hard, dry, cracking mess that fell apart on the fork. So yeah, saving those ten minutes might've saved your whole pie.