"Roughrider50" ) writes:
> Previously I have been using store bought pie crusts. I'm going to try &
> make my own. The recipes call for using Crisco & a thing called a pastry
> blender to "cut" the Crisco into the flour. How exactly do I use a pastry
> blender? Is there some preferred technique? Also could I just use vegetable
> oil instead of Crisco? TIA
>
>
I believe it's called a fork.

It spreads the vegetable shortening through the flour, rather than forming
a lump like a spoon might.

I have a vague feeling that there is a non-electric gadget specifically
intended for doing this, but I've blanked out about it.

Michael