Growing up on a farm in Europe I could enjoy the food and preparation processes from earlier days and so I tend not to use as many tools in kitchen as many Americans do. I don't know why but it seems that either Americans fear the contact with the ingredients or they don't trust their own instincts to know when something is done.
For example the Cook's Illustrated has a piece on Apple Galette which uses a shortcrust dough. To start with they use a food processor to lighten the flour and to cut the butter into smaller pieces. I am used to sift the flour to make sure it is airy but also to make sure there are no foreign objects in it. The butter is cut into small pieces and after I cooled down my hand with cold water I would squeeze the butter cubes with my fingers along with a lot of flour. The flour makes sure that the butter does not stick to my fingers. After a while the butter makes the flour crumbly. By adding cold water I can work everything to a dough that is then put into the refrigerator.
Using my fingers I have more control over the dough even though this process has to be done quickly to avoid the melting of the butter from the heat of the hands. I have a food processor but I would never take it out to make such a dough with it. The making of this dough takes me no longer than the cleaning of the food processor and to put it back into place.
Have fun - Andy