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For individual-sized shortcakes, cut using a 3-inch biscuit cutter. For a traditional-sized shortcake, pat dough into an 8- or 9-inch cake pan.
To make pie pastries, add liquid to flour-shortening mixture 1 tablespoon at a time. Gently toss with a fork.
Remove pastry from refrigerator 1 hour before rolling or shaping to avoid excess handling.
Bake foam cakes in the lower third of the oven to prevent the top from over-browning. The cake is done when a toothpick inserted in its center comes out clean.