Methods of mixing butter and dough?

This technique creates even layers of butter within the dough which leads to a flaky crust. The process is repeated several times. Firstly the dough is rolled and then butter is placed in the center and folded in half. This procedure is followed again and again. It is important to handle dough with care to not smudge the butter.

Rubbing in

This is the basic technique where butter is rubbed with the flour with hands or a pastry blender until it resembles fine crumbs. The technique is most suitable when there is a small quantity of butter mixed in the flour. For instance in a traditional pie dough.

Marble or Swirling

This method ensures even distribution of butter throughout the dough. The butter should be cold or at room temperature and then it is cut into small pieces. The pieces are distributed and then combined gently with flour until streaks appear which look like marble. Rolling and folding creates layers of dough.

Blitz or Pulse

When pastry is required in big amounts this technique is used. Butter and flour are placed together in the food processor and pulsed until coarse crumbs form. The mixture should not be over-processed.