Hi Alayne, this might work if you're using only shortening as the fat in your pie crust. We've found that cold butter doesn't tend to incorporate well with the whisk attachment. (It can even break the whisk if you're using super cold or frozen butter.) Shortening is a bit softer though, so you're welcome to give it a try. You may need to use a spatula to scrape off the shortening periodically. Good luck! Kye@KAF

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