1.   Gradually stir in melted Margarine and mix until mixture resembles coarse crumbs.

2.   Using a dull knife, whisk or potato masher, cut in butter and grated rinds until mixture resembles coarse crumbs.

3.   At low speed, blend in flour and salt until mixture resembles coarse crumbs.

4.   Add shortening and cut in with pastry cutter or two knives until mixture resembles coarse crumbs.

5.   Coarse crumbs are best, as they become crunchy rather than sandy when baked.

6.   Crush into coarse crumbs with a rolling pin.

7.   Cut in butter until mixture resembles coarse crumbs.

8.   Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

9.   Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together.

10.   Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.