I make my pie crust in the food processor now. The trick is to whiz the pastry very sparingly, and only in bursts, so it doesn't get tough. I also cool it in the refridgerator after making the pastry and then after rolling and filling the pie plate; this does seem to help prevent shrinkage when you bake. My grandmother gave me the pastry cloth and rolling pin cover.
For the traditional Thanksgiving pies, I have had to adjust a little in Australia. Canned pumpkin is unheard of; instead I steam pumpkin chunks with a little water in the microwave for 10 minutes then mash. For the pecan pie I use golden syrup instead of corn syrup, resulting in a much darker brown surface after baking.
OK I confess: I do actually turn all the pecans the same way up after I pour into the dish, chastising myself the entire time for being so persnickety. But it does look nicer, doesn't it? Or am I losing my grip on reality?