I always used my stand mixer to make pie crust back when I baked for restaurants. I never mixed it too long and I made sure to use premium quality flour and fats with cold, cold water. It must have worked out OK because the pies kept selling and I kept baking. Now, on the internet I've been reading that mixers will ruin your pie crust. It's nice to know I didn't break any rules and my pie crusts were as good as customers claimed they were. Whew! Baking disaster avoided!

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