I have never made pie crusts other than by hand so I assure you it can be done.

I'm like ruthanna. I just use my hands when making crusts, so I'm sure you can too. Shortenings and whatever liquids you use need to be cold, cold, cold. As well as your pie dough rolling area. NancyLouise

Thanks. I'll give it a try. Though I am tempted to try the Vitamix. I did some Googling and apparently you can do it.

I much prefer to make pastry by hand. An easy to way to cut
the shortening/butter into your flour is to use the large side of a box grater.

Ann

I also cut butter into flour using a box grater. Grate right into the bowl, then just lightly toss with your hands or toss LIGHTLY with a fork. Use frozen butter. Perfect.

/tricia

Yes please try your vitamix! I just got one recently too. Amazing machine.

Report back how it worked out, will you?

don't use the vitamix for pie crust.....you will make goop.....not pastry.
Just cut the butter into the flour with a pastry blender or 2 knives and proceed from there.
How do you suppose everyone made pie crust before there were food processors?

Ah, yes, I knew that was coming. I am well aware that food processors haven't been around since the dawn of pie. :)

Thanks for the advice. I will try the box grater.

It's best to keep your hands out of the pie dough as much as possible, as they will make the butter melt, and the point of freezing it is to keep it in small chunks. At some point, you have to put your hands on it to work it, but this should be kept to a minimum. I used to use a pastry blender when I first started making pie crust as a child, but you can also use a very large whisk. Some potato mashers will also work, depending on how they are made; i.e., if they are open enough.

Lars

Chi please DO try your vitamix! I'm sure it wont make goop.

I did try the Vitamix for one of the batches and it worked but it required some stirring on my part.

I did the rest by hand and my mini pies turned out beautifully so thanks for all the advice. :)

I'm glad it worked, but like everyone mentioned, it is so easy to make crust by hand, I'm glad yours turned out well. Next time save the blender for the frozen drinks instead! LOL

Alexa

I took them in for the potluck today and received several comments on how awesome the crust was. :)

It was a spiced caramel apple pie spiked with Southern Comfort with a crumb topping. Good stuff!

The tip I got years ago from my MIL the A1 FABULOUS cook is cutting in your pie crust with her Kitchen aid electric mixer. It works like a charm and saves my hands which don't grip knives so well anymore. I use the whisk attachment on slow at first to coarsely cut in, them higher until the fat and flour is finely cut in. The water I mix in with a fork and finish with my hands. So easy and the clean up is a snap.

I know it's after the fact, but I've made pie dough with a pastry cutter, with my fingers, and by grating the frozen butter. All worked fine. I like doing it with my fingers the best simply because it's the most fun! I've also tried using the food processor, but I made, to quote Linda, "goop." I decided it was too much trouble to deal with the processor and all the clean up it involves to make bad dough (I know, other people make wonderful dough with their processors, but I'm not talented that way).

I'm glad your dough turned out great. That pie sounds great. Your co-workers are very lucky.

Sally

I started using this crust recipe/technique this summer. It was part of a peach pandowdy recipe. I do it in the food processor and it turns out very flaky. I have it memorized by now!

1-1/4 cups flour
pinch salt
1/2 teaspoon sugar
6 tablespoons cold butter, in small chunks
1-1/2 tablespoons cold shortening, in small chunks
3 tablespoons ice cold water

Put flour, salt and sugar in food processor and pulse to sir. Add butter and shortening. Pulse until shortening is a little smaller than the size of peas. Add all of the water and pulse until dough just begins to stay together when you pick up a little bit. Turn out on a board or pastry surface (with no added flour) and gather the clumps together into a ball. Flatten slightly into a disk. Wrap in plastic wrap and flatten slightly more. Chill about 30 minutes and then roll out, or freeze for later.

I can relate to Sally 2 "I like doing it with my fingers the best simply because it's the most fun!"