Here..I use an odd recipe, as I cobbled it together..from other sorts of recipes..over the years. It goes thus: 3 cups of flour (I use unbleached) 1 and a quarter cup of butter, and 1 teaspoon salt(I use sea salt). Sift flour and salt, then cut in the butter with a sharp knife. (Go watch something on tv..so you will stay long enough..at the job of cutting smaller and smaller lumps..into the mix..that they end up the size of rice grains..ALL of them!)Then add: 1 large egg, 2 Tablespoons vinegar and 3 Tablespoons of water..cool or cold..no problem. Form into two balls, after a LIGHT mixing around..of the grainy dough (about 30 seconds)at which point it will look smoother..but not elastic. Put the balls into the fridge to cool for about 20 min. Remove one at a time. Flour your work surface..and lightly start by using the heel of your hand..to flatten the 'ball' of dough..into a fat circle. Keep pressing down, and turn, press down and turn..as you are trying to create an even thickness of dough..as it 'raditates OUT..from the center. I only start using the rolling pin..when I have flattened-extended..the dough..into a circle about half an inch in thickness..so the actual 'looking down' at it is a view suggesting the dough is the size of a lunch plate, not dinner plate. Then..use your rolling pin to roll from the center of the circle..towards whatever edge you choose. Roll a few more times..moving around the circle a bit further..each stroke..every one..starting at the center..and moving outward. You are trying to keep the pulling effect.., stretching from center..to further and further out. After a few rolls..you also pick it up with gentle touch..and flip it over,,and then continue..until it is large enough to drape over your pie tin. Pat it into the pan..cut the edge leaving enough for the over lap and or fluted crust..depending upon your pie recipe. (One crust..or two) I always bake in the pin tins which have an extra inch and a half rim..so I get a perfect amount of the crust..left..for when I make the edge. Then I put the pan into my fridge for 30 min..and start heating my oven. When the oven is at 425 or so, I pop the pie tin out, fill it, and straight into the oven..as you do NOT want the very cold crust..to warm up. What ever the pie and baking time..you want that first burst of high heat..so as to make the water go ballistic..in the pockets of flour dough. Only ten min. at that temp..will do it..then you can turn down to whatever is normal.It is the initial burst of over heated air in the oven..that makes the moisture in the crust..'explode'..and that makes it flaky. If you have a double crust pie..then you do your fluting of crust, after it is filled, and the whole pie goes into the fridge for 30 min. Ok..a wretched telling..but..thats how it goes here. ina n HB
You somewhat more relaxed now..good! For those who are really frustrated..try this. Mix up..3 sep. recipes..all the same mix..just 3 of them. Store two in the fridge..and ..PLAY..with the dough from the first mix. (You may have to borrow some pie tins..or purchase a few..at a thrift..if not enough. I have an assortment of 7..as do diff. stuff..and some times..multiples.) Do whatever you normally do..and by the time it 'gets to the pan'..check it out..and then toss in fridge, removing the second batch. Play with that one..any way you wish. When it is in the pan..toss into the fridge..and get the third ball of dough. Same thing..only try diff. moves, more or less moisture, more or less..rolling pin, or 'heel of hand'. Look them over..and then toss all into the garbage, wash the pans..and tell no one. Eventually..you will feel like doing a pie..and then, and only then..do one or two. You are dealing with fear..and I saw so much of that..in the cooking classes..that I developed a whole stratigy (sp?) around..combating ..'fear'. soo..."Come along James!!" 
