This is the exact help I needed. My mom was famous for her lovely crusts (she used all Crisco) and my mother in law used lots of butter. Her crusts were not rolled out, but pressed in and looked awful. I've always had trouble getting the water right; some parts dry, some too wet and I then worked it too much to get it even and it became tough. The food processor was too hard to regulate between dry and too wet. This mixer method lets me drip in the water evenly and watch it form. Best trick ever! I'll make more pies now, not just at the holidays! Thank you, thank you, thank you!

• Reply