One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
> 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.

I've never tried that -- my food processor is a tiny "Oskar",
not big enough for anything other than chopping an onion or
making roast beef spread. We received it as a wedding gift in
the late 80s. Sometime I'll have to get a real one and see how
that goes for me... :-)

--
Jani in WA