When I first made pie crust I used a Julia Child recipe (in From Julia Child’s Kitchen). About 1975. She recommended using a standing mixer. It’s what I’ve always used. I tried a Quisinart for awhile, but it never worked as well. But BEWARE high altitude bakers: for me, at 5000 feet in a very dry climate, the water amounts in pie crust recipes are always wrong. Usually by 100%. Yes, I end up adding almost double the amount of water. After years of doing this a bit at a time, as recommended, I now start with the max amount listed in the recipe and work up. Otherwise by the time I get the pie dough moist enough to look like PJ’s in the blog, it’s overworked to a nice buttery concrete!

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