Rolling Pastry Cutter Set: Lattice, Scalloped & Circle
Three rollers, one handle, and a batch of dough that comes out looking like the picture. The lattice, scalloped and round cutters sit together in a matched cream and gold set, so a holiday tray or a dumpling night takes one pass per shape instead of a drawer full of separate cutters.
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Three rollers, one handle, and a batch of dough that comes out looking like the picture. The lattice, scalloped and round cutters sit together in a matched cream and gold set, so a holiday tray or a dumpling night takes one pass per shape instead of a drawer full of separate cutters.
Three rolling cutters in one set: crimped lattice strips, scalloped edges and perfect circles, all in one roll
- cutting uniform biscuit and pastry squares by hand
- sealing and decorating ravioli or dumpling edges
- cutting many equal dough circles quickly
- needing multiple separate cutters
Cut Every Biscuit, Dumpling and Circle in One Roll
Hand-cut squares that wander and edges that never match give way to even lattice strips, crimped squares and clean circles in one easy pass across the dough.
Built for the Rolling Pass

Lattice strips in one pass
The lattice roller cuts even crimped strips in a single motion, so pie tops look finished without weaving by hand. Parallel passes give you a lattice that lines up from edge to edge. Pair it with the scalloped roller for a border that matches.

Scalloped and round, ready to fill
The scalloped roller crimps the edge of a pie crust or dumpling wrapper, and the round roller cuts matching circles from rolled dough. Both shapes come out the same size on every pass, which keeps a full tray looking uniform.

Long handles, easy roll
The handles are long enough to roll with your weight rather than your wrist, which keeps the pass steady across a full sheet of dough. Each roller has a hanging hole, so the set hangs by the stove or on the wall between bakes.
Roll It Once, Cut It Clean
- 1Chill the dough
Rest the dough until it is firm but still pliable. This is the step that decides whether the edges stay crisp.
- 2Dust the board and rollers
A light layer of flour on the board and the roller heads keeps the cut dough from sticking and pulling out of shape.
- 3Roll in one direction
Press with even weight and roll in a single steady pass. Rocking the roller back and forth tears the edge.
- 4Lift and fill
Peel away the cut pieces right away. Lattice strips go over the filling, scalloped edges seal the pie, and round circles become wrappers.
Three Rollers, One Matched Set
- Lattice cutter roller×1
16.5 cm long, for crimped strips and lattice tops
- Scalloped cutter roller×1
13.6 cm long, for crimped edges and ravioli seals
- Round dumpling roller×1
17 cm long, for dumpling wrappers and pie circles
Characteristics
Reviews
Questions and answers
Firm, chilled dough gives the cleanest result. Very soft dough can drag under the rollers, so chill it for a short rest until it holds its shape, then roll in one steady pass. A light dusting of flour on the board and the roller heads keeps the cuts releasing cleanly.
The set is made from ABS plastic with food-safe construction. It is light, so it feels different from metal cutters in the hand, but it holds its shape through a full batch of dough when you roll with even pressure rather than rocking it.
Yes. The round roller cuts wrapper circles, and the scalloped roller seals and crimps the edge of a ravioli or dumpling. The lattice roller is made for pie tops and biscuit strips, so you have all three edges for pastry and filled dough in one box.
The set replaces three separate cutters that would otherwise sit in a drawer. For a home baker who makes pies at the holidays and dumplings a few times a year, one set covers the work that usually takes three tools and three passes. It stores on a hook, so it stays out of the way between bakes.
Each roller has a hanging hole at the end of the handle. Slip it onto a hook or a wall rail beside the stove, or keep the three together in a drawer since the set takes up very little room.











