Linda, there are a number of different ways to do this, and your question isn't crazy! I should have been more clear. Typically, since I like shortcuts and also have trouble with my fingers and wrists, I use my stand mixer with the flat beater attachment. Many people just reach into the bowl and squeeze the chunks and pats of butter between their thumbs and fingers to flatten and break them up while tossing with the flour. Some people use a pastry blender or a fork; some, a couple of table knives, as you mention. The point is, you want to get that butter "worked" in without it becoming evenly crumbly; you want a good number of small chunks of butter to remain intact. Hope this helps — PJH@KAF

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