Pastry Blender (5.25-in.) by Cuisipro at Food Network

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Pastry Blender (5.25-in.)

by Cuisipro

MSRP Our Price You Save Quantity	: : : :	$35.00 $14.95 $20.05

See Reviews (5)

IN STOCK
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Item# 638787

Product Description:

With the new Cuisipro Pastry Blender, the process of making a piecrust is as easy making the filling. This attractive kitchen tool combines six sturdy blades made from heavy gauge steel with an oversized handle to make blending butter and shortening into flour less work. The blades are "extended" blades wrapping up the sides to cover a larger surface area. They cut rather then mash fats and thus require less force when blending ingredients. The pastry blender’s plastic handle is large and sturdy so it can be grasped firmly offering stability and strength to the task of blending.

Item# 638787

Product Characteristics:

Cleaning & Care

Dishwasher Safe

Length

5.25-in.

Origin

China

Customer Rating: View all 5 reviews	powered by COOKING.COM
Rated 7 time(s) by customers who purchased this item 5 out of 7 customers wrote reviews Recommended by 100% of Reviewers Value: 86% rated it a good value

Customer Reviews

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Pastry Blender

Would purchase again

by Sandra (Albany, NY) 1 review(s)

7/24/2010

I love this blender. It is the sturdiest I have ever seen!

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What about the butter crust people?

Would purchase again

by Dawn (LA VETA, CO) 1 review(s)

7/3/2010

Originally pastry cutters were designed to quickly chop through blocks of very cold butter. Then came lard, margarine, vegetable shortening, etc. Pastry cutting tool makers got lazy, or smart, and realized many people could make due with a less industrial, less expensive cutter. Not me. I like the height and the handle of this cutter, but the blades need to be more substantial, have more yield strenght. This one will need to be babied a bit.

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Does the job well.

Would purchase again

by Harry (Orangeville, PA) 2 review(s)

10/13/2009

I've been using wire-type pastry blender, which I just hated. When searching for a replacement, found this one.

Have only used it once, but was very pleased. Cut right through the chilled butter.

It looks like it will hold up to well - we'll see.

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What our Kitchen Experts Say

Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like pâte sablée. If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.

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