I've been experimenting lately with using the pastry blend flour instead of AP, and using my food processor to mix it. I'd used the food processor with great success a few times with AP flour and found that the whole process went much faster, and because my hands never get involved, and the clear bowl allows me to see any dry, unmixed flour, the dough was cohesive, but still had large, visible pieces of butter in it. The first pastry blend flour crust I made cracked very badly, and generally drove me crazy. It did, however taste wonderful and was very tender and flaky. After a call to the Baker's Hotline, and following your expert baker's advice, I added a little more water than I had in my first attempt (but never reached the maximum amount of water in the recipe), the resulting crust was much easier to roll out and move. The unbaked pie is currently in the freezer, patiently waiting for Thanksgiving. I' m thinking it will be a success. P.S. I' ve been using the crust from the Apple Pie recipe.

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