Pastry Blender (5.25-in.) by Cuisipro
With these Accutec rasps, Cuisipro took its photo-etched blades and created the three essential rasps for a cook’s arsenal of tools. The rasps are literally razor-sharp for effortless grating and at the same time they are safer and more efficient then any other rasps available. The new rasps feature... See complete description »
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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.
The best I have ever used. Very sturdy. Comfortable handle.
This is a fantastic pastry cutter! It was even larger than I had expected. It is nice because you can use it when making more than one pie crust.
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.
I don't like the shape of this paster blender. Butter & shortening tends to build up on the sides because it it not round as the bottom of bowls are. You need to constantly scrape dough off the sides when mixing.
I've been using wire-type pastry blender, which I just hated. When searching for a replacement, found this one.<br><br>Have only used it once, but was very pleased. Cut right through the chilled butter.<br><br>It looks like it will hold up to well - we'll see.
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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.