I use the dough hook, on the lowest speed, at once I add the liquids, oil and water, I only allow the KitchenAid to run for 2 minutes, then shut it off. I put the dough under cover and a warm place to allow the dough to expand. After about two to three hours, I wrap the dough in plastic wrap, place inside a bag, and put it into the fridge for a day. I pull it out a few hours before preparing the pie to let the dough warm to room temp. I don't par bake the dough. Baking at 450 on the bottom rack for about 25 minutes works great in my oven.