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You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.

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Q: What is it called when you distribute solid shortening through dry ingredients?
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Why is shortcake as in strawberry shortcake called short cake?

The function of fat (that would be your butter, cream, shortening, etc.) in pastry is to make it flaky and light. Dough that contains a large proportion of fat to dry ingredients is said to be "short," and bakes up with a crumbly texture. And that's where the term "shortcake" comes from. That also explains why shortening (like Crisco) is called shortening.


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