jenk

I occasionally watch Barefoot Contessa on the food network. She makes pie crust very easily - slices of butter and flour into the bowl, turn on the mixer, and presto.

jw1776 roasted a turkey Saturday so I made a pot pie with some of the leftovers. First problem is that I have a hand mixer, not a standup mixer. After getting flour all over my shirt I switched to a deeper bowl, which got less flour on the rest of the kitchen, but still didn't cut up all the butter slices as much as I'd like, so I got out a butter knife to cut it up a bit more.

The question for those of you who make pie crust is: Would a standup mixer help? Should I just be more patient? Don't mention a pasty cutter - every one I've tried bends and drives me nuts. I'd rather not use stick margarine to avoid ~~the taste~~ I mean trans fats.

(The pie is a success - both

jw1776 and

skydancer have gone back for seconds.)