What is mixing shortening and flour called?

The process of mixing shortening and flour is known as "pastry blending" or "biscuit blending." It involves combining solid shortening with flour and occasionally other dry ingredients to create a crumbly mixture. This technique is commonly used in pastry making, particularly for producing flaky pastries like pie crusts, biscuits, and scones.

The goal of pastry blending is to distribute the shortening evenly throughout the flour, creating small pockets of fat that add tenderness, richness, and flakiness to the baked product. The process is usually done using fingertips, pastry cutters, or a food processor to cut the shortening into the flour until the mixture resembles coarse crumbs.

The ratio of shortening to flour and the blending method can vary depending on the desired texture and recipe. Proper pastry blending helps achieve the ideal balance between crispiness from the flour and tenderness from the incorporated fat.