For best results, when cutting in Crisco for this recipe, it is important to use a pastry blender or two forks and work quickly so that you don't overwork the dough.  The easiest way is to start by taking small amounts of shortening and working them into the flour until it starts to look like coarse crumbs. Be sure to work the shortening as far away from your body as possible - keeping it chilled will help keep it from melting - and keep blending until all of the fat is cut in uniformly. Also, you want the pieces of vegetable shortening to be about the size of small peas when cutting the shortening pieces.  If you don't have a pastry cutter or want to use two forks, you can use a food processor to cur the shortening.