On Sun, 27 May 2007 23:37:09 -0400
"Wendy" > wrote:

> If you own a pastry blender, you can see that it is a set of blades
> designed to cut. In this case, you are cutting a fat - eg crisco -
> into flour. It is a rocking back and forth motion.

well, blades or sturdy wire loops.

> You can not use oil for this.

bears repeating. you cannot make pastries without fats that are solid at
room temperature.