Hi Lynn, some bakers do like to use a food processor to bring together their crust, and you're welcome to give this method a try if you like. Just a few words of caution: consider using frozen butter to ensure the butter stays very cold, and only use the pulse setting. It's easy to overwork the butter into the dry ingredients in just a few seconds, which results in a tough crust. Be extra vigilant about pulsing and stop as soon as the butter is in pea-sized chunks. Happy baking! Kye@KAF

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