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Making Pie Crust - The Cutting In Process

Sift the flour before adding butter or fat, and then, during the "cutting in" process, lift the mixture high above the bowl and allow to fall, thus incorporating air and lightness to the finished pie crust texture. When cutting in by hand, use only your fingertips, as they are the coolest part of the hand.

Any butter, shortening, milk, or water used should be chilled. Also, chill the pie dough for as long as possible before rolling out. This helps the texture, makes the dough easier to work with, and cuts down on shrinkage during baking.

Source: The Book of Quiches and Savory Pies
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