Part 3/8:
Next, it’s time to introduce the cold cubed butter into the dry mixture. This is done by rubbing the butter into the dry ingredients using your hands. This technique, known as "rubbing in," is essential for the pastry's texture, creating a mix of large and small lumps of butter. It’s a method often taught to children, making it a fun family activity. However, if you prefer, a pastry blender can also be utilized to avoid getting your hands greasy.