Pie crust and I have been enemies for years. I thought I had found a good option using the food processor, but it was always hard to tell whether to add more water or not. The stand mixer method and your Classic Double Crust recipe made a delicious crust that was easy to work with. I made an apple pie, so interested to see how this holds up to blind baking, as my crust always shrinks, but this is the easiest time I have had with a pie crust EVER. Thank you!

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