At 7,500 feet in Colorado, both the Classic Double Pie Crust and the stand mixer method were absolute winners! As a young girl, I learned to make pie crust using a hand pastry blender, then as a young mom stepped to the efficiency of the food processor method which has carried me nearly 40 years. Until today - skeptical of the method at first, but as I watched the dough come together just as described I was intrigued. Baked a blueberry plumcot balsamic pie with a wide strip lattice crust for my future DIL's bridal shower and the pie was perfect in workability, texture, flavor ... and curb appeal! The ease of this method will bring more pies to our family gatherings - thanks, PJ for sharing!

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