Don't have a food
processor? You can cut the fats in by hand, but you must use a bit more flour--11-1/4 ounces total--and sift it first; you should have 2-1/2 cups after sifting. Also, the butter shouldn't be rock hard, so take it out of the fridge a few minutes before you start. Your finger should leave a slight imprint when you press the butter. To cut the fats in by hand, whisk the dry ingredients together in a large mixing bowl
. Add the cubed butter and vegetable shortening and mix briefly with a fork to coat the fats with flour. Cut the fats into the dry ingredients with a pastry blender or two dinner knives, working the mixture until the particles have a coarse, mealy texture similar to that of fresh bread crumbs with some larger pea-size pieces. From there, continue with the recipe as written to finish the dough.