Does butter have to melted in order to cut it into the flour?

it means to (using a pastry blender or a couple of knives) mix the flour and butter together coarsely, so they resemble little crumbs. this means that little pockets of butter (or shortening, etc - whatever you're using) remain, which makes the pastry flaky. so you throw some chunks of butter in, and chop at it with knives, or roll it with the pastry blender, until it's crumbly.....