Hi Eloise, for the All-Butter recipe I would incorporate 6 tablespoons of cold, cubed butter instead of the 1/4 cup of shortening. This will leave you with 10 tablespoons of cubed butter to incorporate in the next step, just like in the blog post. It will take a bit longer for the butter to coat the flour (as compared to shortening), but look for it to look evenly crumbly and much like cornmeal. When it comes to adding the ice water, pay attention to the recommendations for water in the butter crust recipe (1/4 to 1/2 cup / 57g to 113g).

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