I made up some pie dough yesterday for the first time in many many years. I think I had a mental block about my ability to make it, even though I have been baking competently for 40 some years.
To cut in the shortening, I started out using a nice heavy pastry blender, then switched to my 'granny fork'.
What do the pros use? They make it look so easy on TV, but I don't recall what tool they use there to cut in the cold butter or shortening. I'm thinking about those ladies in the kitchens of diners or restaurants on the travel shows or DDD. They whip out a pie crust like it's nothing, and do scores of them each day.
What do you, yourself use? I'd do it more, if I felt that I was doing it efficiently.