OH. MY. GOODNESS. I just tried this method (using a different pastry recipe than shown) and WOW does it work. I think this may be the only time I have EVER gotten the flour fully moisture proofed. Crust came together with the minimum liquid required, which has NEVER happened for me before. I used the pastry for both a standard Libby's pumpkin pie and for the LOVELY cranberry chiffon pie recipe from this site. Pastry was tender and flaky, particularly the blind baked one. Not sure if I will ever go back to doing it by hand or using the food processor.

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