Oh pshaw, on Thu 30 Nov 2006 10:05:52p, Little Malice meant to say...

> 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...

I've always used a pastry cutter, as did my mother. I've tried using the
food processor, but find the results not as good.

--
Wayne Boatwright
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'Have you met my pet?' - Dot