Pie Crust

#1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell

• 8 tablespoons unsalted butter, cold
• 1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
• 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
• 2 1/2 to 3 1/2 tablespoons ice water
• 1 1/2 teaspoons cider vinegar Optional
• 1/8 teaspoon baking powder (if not using, double the salt)

Read More http://www.epicurious.com:80/recipes/food/views/Basic-Flaky-Pie-Crust-101858#ixzz1rTaQ1NQf

Trukey
http://www.howtocookathanksgivingturkey.com/

Shortening pie crust
http://tastykitchen.com/recipes/desserts/pie-crust-e28093-no-rolling-no-cutting-no-mess/