Never heard of a chocolate chip pie crust. Sounds interesting. I saw on "America's Test Kitchen" that their foolproof method of making a pastry crust was to use cold vodka instead of ice water. Something about the temperature of vodka not rising as quickly as the water temperature.
I do know when I start the process of making a pie crust, I put my bowl, fork and pastry blender into the freezer for about 10 minutes before starting, since using cold utensils is also helpful for making a good, flaky pastry crust. I learned that when I was a teenager.