The secret to pastry

[monical]

I learned over this holiday season that the secret to making a pastry really fluffy is the cutting in of the butter. I know they make a tool for this, called a pastry blender but I used a fork or actual butter knife when I need to "cut in butter." Do you have any tips or tricks on how to make this easier, without buying something new?

 

[MoonshineSally]

No, I would also use a big fork to fold the dough. Remember, centuries ago, when this was invented, they had no electric devices either! That is what I am telling myself then...

The important part is that the butter is really cold. You know that, of course.
And that you keep folding and pressing and folding and cutting.