The way the fat is added to the dry ingredients can make a noticeable difference in how tender and flaky the resulting crust is. Using your finger tips can make the butter melt slightly (especially if you are a baker with warm hands!) whereas a pastry blender will ensure that the butter stays cold. Cold butter means a flakier final crust. A food processor can be a helpful shortcut when making pie crust, but the danger is in over-working the dough and blending the butter in too finely--no pockets of moistness or flakes of butter. You can try pulsing the dough mixture just a few times and adding the butter in batches to avoid this. The best way to find out which method gives you the crust you prefer most is to make a few crusts side by side and invite some friends over for a Pie Day Friday event to help you taste test the final products! Kye@KAF

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