_Standard_ or _conventional pastry_ is made by first cutting the
shortening into the flour. In the _Spry way_ of making standard pastry,
the shortening is cut into the flour in _two steps_: first, ⅔ of the
Spry is cut in _fine_ for _tenderness_; second, the remaining Spry is
cut in _coarse_ for _flakiness_. To make standard pastry this improved
way, follow the recipe and key steps pictured below. See how easy it is
to get perfect pastry every time!