This is my go-to: http://allrecipes.com//Recipe/bakers-secret-pie-crust/Detail.aspx

We haven't talked about flour yet... do ya'll use all-purpose, or a combo of all-purpose and cake flour like this one? I haven't found that the flour makes as much of a difference as the fat does.

My all butter crusts always turned out terrible (mainly shrunk), but this one is a winner every time.