Consistency, easy to roll and overall flakiness! When using the food processor, your dough ends up with the perfect ratio of flour/fat and dry flour mixture. No big and small chunks of fat mixed in randomly in the dough, which prevents you from having a consistently flaky crust. Because of this perfect ratio of flour and fat, you don't need to guess the amount of water needed. It's always the same amount. Making pie dough by hand is an art. It takes practice to know exactly how much you should be cutting in the flour for perfect results. This recipe is foolproof and works time after time.