Pre-mixing fats?

[milkdemcows]

I used to just use all shortening, as my mom had, but lately I've been doing part butter. After cutting and stirring, it's not consistent though, so I realized it would probably be best to mix the butter and shortening beforehand (and then chill) before cutting in the fat. All that I'm wondering is whether I should slowly stir them together to minimize any air incorporation, or whip the **** out of them for fluffy fat. Not sure if one or the other will have a positive effect, or if it doesn't matter either way.

 

[Andy M.]

I use an Altron Brown pie crust recipe that calls for cutting in butter then cutting in the shortening.

 

[suziquzie]

I've been using half lard half butter and not had much trouble.