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

I use my food processor. I just pulse it a few times until the dough
looks crumbly then dump it out and roll out gently. Comes out flaky
every time.