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Start with cold butter diced into cubes. Be sure not to handle the butter too much. I often dice the butter and put it back in the fridge until I am ready to use it in a recipe.
Use a pastry blender or two forks to “cut” the butter into your flour mixture. You want the mixture to be a course meal, you will still see some larger pieces of butter.
This is how the mixture will look before you add the wet mixture to the dry mix.