---
title: "Cut in: what it means in cooking — Tiny Plates"
description: "To cut in is to work cold butter into flour with a pastry blender or knives until it looks like coarse crumbs with pea-sized bits. It makes flaky pastry."
url: "https://www.tinyplates.dev/glossary/cut-in"
---

# Cut in

To cut in is to work cold butter into flour with a pastry blender or knives until it looks like coarse crumbs with pea-sized bits. It makes flaky pastry.

Also called Cutting in, Cut in the butter.

To cut in means to break cold, solid fat into flour until it forms small pieces coated in flour. You use it for pie crust, biscuits (scones in the UK) and crumble toppings. The fat stays in separate bits instead of blending into the flour, which gives a flaky, tender result. It is the American name for a method close to [rubbing in](https://www.tinyplates.dev/glossary/rub-in), but done with tools instead of fingertips.

## How to do it

1. Cut cold butter, lard or shortening into 1 to 2 cm (½ inch) cubes.
2. Toss the cubes in the flour so each one is coated.
3. Press a pastry blender down through the fat again and again, turning the bowl as you go. Or hold a knife in each hand and draw them past each other through the fat, like scissors.
4. Stop when most of the mix looks like coarse crumbs with some pieces the size of peas.
5. Add cold water a spoonful at a time and stir with a fork until the dough [comes together](https://www.tinyplates.dev/glossary/bring-together).

A [food processor](https://www.tinyplates.dev/glossary/food-processor) also works. Use short pulses of 1 second, 8 to 10 times, and check after each few pulses.

## How to tell it is done

You see a mix of sandy crumbs and flattened, pea-sized lumps of fat. There should be no large chunks of butter, and no pasty, greasy patches either.

## Why it works

In the oven, the bits of cold fat melt and release steam. That steam pushes apart thin layers of dough and leaves flakes. The flour coated in fat also forms less gluten, so the pastry stays tender rather than tough.

## Common mistakes

* Using soft butter. It smears into the flour and the pastry turns hard and greasy, not flaky.
* Cutting in too far. With no visible pieces left, you get a short, crumbly crust instead of a flaky one.
* Warm hands or a warm kitchen. Chill the bowl and flour for 15 minutes if the fat starts to soften.

## In recipes

"Cut in the butter until the mixture resembles coarse meal" is the usual phrase. British recipes say "rub in" for the same job and stop at a finer, breadcrumb texture for [shortcrust pastry](https://www.tinyplates.dev/glossary/shortcrust-pastry).

## Related terms

* [Rub inTo rub in is to work cold butter into flour with your fingertips until it looks like fine breadcrumbs. It is the base of scones, crumble and shortcrust.](https://www.tinyplates.dev/glossary/rub-in)
* [Shortcrust pastryShortcrust pastry is a crumbly, tender pastry of flour, fat and a little water, used for pies, tarts and quiche. Here is the ratio and how to make it.](https://www.tinyplates.dev/glossary/shortcrust-pastry)
* [Bring togetherTo bring together is to press loose crumbs of dough into one mass with as little handling as you can. Here is how to tell when pastry has enough water.](https://www.tinyplates.dev/glossary/bring-together)
* [Food processorA food processor is an electric machine with a spinning blade and discs that chops, purees, slices and mixes dough in seconds. Here is how to use one well.](https://www.tinyplates.dev/glossary/food-processor)
* [StreuselStreusel is a crumbly topping of flour, butter and sugar baked over cakes, muffins and fruit. Here is the basic ratio and how to get big, crunchy clumps.](https://www.tinyplates.dev/glossary/streusel)

[More in baking and dough](https://www.tinyplates.dev/glossary/category/baking-and-dough)[Every term from A to Z](https://www.tinyplates.dev/glossary)