I think you forgot to mention a couple things about making pie crusts using a mixer. First, your recipe. For years I struggled with the recipes from the NY Times and the Joy of Cooking. Some good, some awful. This recipe works. Every. Single. Time. Second, the quality of your flour. I've just stopped using anything except your flour for any kind of pastry. I will still use mass-market stuff for most breads, but KAF makes a huge difference in more delicate foods. Thanks!

• Reply