This has been my week for problem pie crust. I tried using food processor for first time Xmas day for 2 pies. The short version I think the food processor wasn't working quite right. It's very old. So my husband said why don't you use your KitchenAid? I've always done pie crust by hand - until that food processor one. So today I was making pie crust for pasties. I need about 7 cups of flour to have enough for the batch we make. I was following this blog and sort of the classic double crust except that we use lard instead of shortening. My father-in-law was a chef and swore by lard! I've found it makes flakier pie crust than using shortening. I didn't have enough lard and was using lard and butter. I basically tripled the recipe. Before I could get all the butter in the mixer was throwing out flour, and acting like the food processor one did where the dough is sticking together and I've not gotten to where you add water. I figured it had gotten too warm, so I put the bowl outside (colder than frig) to cool off. After about half hour I brought it in and just put in another bowl and added the water with a fork by hand. For triple recipe it would be 18 to 30 TBS of water. I ended up with 21 TBS and a dough I could work with. Rolled it out and made 20 pasties - the number really depend on the amount of filling you have for them. Had a tiny bit of dough - not enough for a single pie crust left and just threw it out. Anyway, have you tried doubling or tripling the recipe in the stand mixer? Or should I have maybe made a batch and half and just done that twice? Thanks

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