One time on Usenet, "aem" > said:

> Okay, those of you who are good pie crust (and biscuits) makers, what
> do you think about pastry cutters for blending the butter into the
> flour? Do you use them? Do you get better results from them? If
> not, do you use: two knives, a fork, your fingers, or what? -aem

I'm not a pie crust maker, but I do use recipes that call for cutting
fat into dry ingredients. My Mom always used a pastry cutter, but I
don't seem to have one, so I've fallen back on two knives. The cutter
is easier, IMHO...

--
Jani in WA