PJ, I have been reading all these comments and your outstanding instructions for making piecrust in the mixer. However, I read somewhere, and I don't remember where, that when you make a batch of piecrusts to freeze, for instance, wrapped well, etc., it is better to use bleached all-purpose flour because the unbleached-flour crusts turn dark, toward black. I only read that after mine had turned so dark that I didn't want to use them. I actually went out and bought that flour the next time I made piecrust, because I always use KA Unbleached. Have you ever heard of that?

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