To make crispy crust dough:

1. Place flour, salt and baking powder into work bowl of food processor. Pulse to blend.
2. Cut cold butter into bite-sized pieces. Add butter to flour mixture. Pulse until flour and butter mixture is blended and butter chunks are size of small peas.
3. Add vinegar and 3 tablespoons water. Pulse to blend.
4. Add more water as needed, pulsing until dough just comes together.
5. Remove dough from food processor. Wrap in plastic wrap and chill for 30 minutes. While dough is chilling, begin soup.

Soup

1. In large heavy-bottomed pot, melt butter over medium heat.
2. Add onions and cook, stirring frequently, for 10 minutes.
3. Add garlic, celery and carrots. Increase heat to medium high and continue to cook, stirring frequently, for 5 minutes.
4. Add flour, salt, paprika, pepper, thyme and sage. Reduce heat to medium and stir constantly for 3 minutes.
5. Add half of turkey stock and stir until mixed together.
6. Add remainder of the turkey stock, turkey and potatoes. Stir. Bring soup to simmer and cover.
7. Cook until potatoes are fork tender.
8. Add Worcestershire, vinegar and heavy cream. Stir. Keep soup warm over low heat and reserve.

Finish crispy crusts.

1. Preheat oven to 425°F.
2. Remove chilled dough from plastic wrap and place on floured surface.
3. With rolling pin, roll dough to 1/4-inch thickness, adding flour as needed to prevent sticking.
4. Cut dough into strips or desired shapes with a cookie cutter.
5. Place dough on a silicone or parchment lined baking sheet.
6. Brush dough pieces with the egg wash (the egg and water mixed together).
7. Sprinkle dough pieces with salt, pepper and fresh thyme if desired.
8. Bake for about 12 minutes.
9. Remove crispy crusts from oven. Place on rack to cool.
10. To serve, garnish each bowl of soup with pie crusts and serve the remainder on side for dipping.