I usually use the recipe as it appears in the KAF Baker's Companion using all butter as I do not care for Crisco/lard and I get rave reviews on my crust! (Thanks, KAF!) Is there any reason not to use the standing mixer with all butter? I've always assembled crusts by hand in the past but had workplace injury recently that has weakened my wrists; so I'm looking for shortcuts this year. Also--any tips on raising the bowl of the mixer so that it mixes more evenly/efficiently? I only got mine a couple of years ago and rarely use it due to how low the bowl is--almost seems useless unless you have a large dough because there is so much side scraping I feel I might as well stir manually/use a hand mixer. And I was hoping to stop buying hand mixers bc the motors burn out so easily. Thanks!

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