First of all, I do remember S&H green stamps, though as a younger boomer, it was my mother who collected them. Anway, this method of making pie crust is GREAT. I made a white whole pie crust in my mixer, and it was just as flaky and tender as the ones I have been making with a pastry cutter or with two knives cutting in the fat furiously. It is faster, cleaner, and requires less effort. I personally don't like getting my fingers coated with sticky dough, so the "hands off" technique is perfect for me. If you have the tool, you might as well use it. Thanks for a great baking tip!

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