"aem" > wrote in message
ups.com...
> 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
>

It depends on what I'm making and how much. Biscuits, I am usually making a single
batch so I with use the pastry cutter alot with those. Sometimes I use a fork, if I
don't feel like digging through the utensils ;-)

Pie crusts, if I'm making one or two crusts, I'll use a pastry cutter. If I'm
tripling or quadrupling the recipe I might use the processor for that step. That
takes a little practice, but once I got it down, it sure made things easier.

kimberly