Hi Erin, we suspect it might be difficult to avoid overworking a pie dough in an Ankarsrum, but I did find this recipe on their website. We're not quite sure what "pine" flour is, but there does seem to be a type of flour that is milled from pine bark. We also found this tip on their Facebook page, which recommends grating the butter first, and then using the single wire whisk attachment to cut the butter into the flour/salt mixture. From there we would recommend proceeding by hand, so that the dough doesn't get overworked. 

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