On 2014-05-19 9:58 AM, Doris Night wrote:

>> You either added too much water or over worked it after the water was
>> added. Either one will kill a crust.
>
> Yep. I think using a food processor for pie crust is a learned skill.
> I'll stick to my pastry cutter from now on.
>
>


Having done it with a FP I can attest to it being quick and easy.
However, it is also an easy way to run a pastry dough, A second or two
too long pulsing can over work it and it won't be flaky. Perhaps the
thing is that people who are competent pastry makers value the
flakiness. Those who are after the ease of the FP may not appreciate the
difference. Personally, I prefer to use a large fork.It works great at
cutting the shortening and will leave nice sized chunks. It had four
large tines with big gaps between them so it is easy to clean. The
pastry turns out nicely and I have only the bowl and the fork to clean up.