Wow, this really works! I was worried, but as I get older (I'm only 51 but still!), it's harder for me to make pie crust by hand - it hurts my back AND my hands. The stand mixer method worked beautifully with the Double-Crust recipe. I just have one question: I use 9.5" deep dish glass Pyrex pie plates. I wasn't sure how to adjust the recipe - if I divided the dough into two disks, I knew one disk would be too small for my pumpkin pie (these pyrex dishes have large fluted edges, and I always have trouble making my pie dough large enough to hang past the edge before I trim it). So, I just made 1 batch per pie plate and rolled it to what I thought was the correct thickness so that it wouldn't be too thick in the center, and trimmed off a lot But is there a better way? I'm not great at math, so wasn't sure how to adjust the recipe. :-) Thank you! The dough handled beautifully!

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