Stand mixer for making pastry?! Do you use the mixer to cut in the fat? My tried and true pastry recipe uses an egg, mixed with a bit of vinegar and water. My mom was a superb pie maker. She would make up ‘a pound’ of pastry (meaning make however many pie shells a pound of lard would make), roll them out into pie shells and freeze them. It was genius - since making the pastry is more than half the work when making a pie, she could whip up a pie on short notice and look like a superstar, since I haven’t met a person who doesn’t swoon over good homemade pie! Whenever I miss my mom I make pie. (There’s lots of pie in my home :-) )

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