Cut chilled or frozen butter into small, 1/4-inch cubes.
Toss the chilled butter cubes with flour.
“Cut in” the fat with a pastry blender, two knives, or you fingertips. If you use your fingertips, be light and gentle as possible. For most recipes that call for cutting in butter, the fat should be the size of peas.
Add ice water to the pie crust, or cream or buttermilk to the biscuits. Work quickly once you’ve added the liquid.
Before rolling out your pie crust, let the dough rest in the refrigerator for at least 30 minutes.