In article . com>,
"aem" > wrote:

> 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

Years ago, before I started using Pillsbury's ready-made crusts, I used
a pastry blender - the one with 'blades' rather than wires. Then I used
the Pillsbury crusts.

Now I make my pie dough in a food processor - I've posted the recipe
here numerous times. It's the Cook's Illustrated method and recipe from
about 12 years ago; they've changed it since, IIRR, to a NEW "Best Pie
Dough" recipe.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller; blahblahblog - Peanutless Peanut
Brittle and Nancy's Hungarian Short Ribs 11-30-2006

http://jamlady.eboard.com