Stainless Steel Pastry Blender for Cold Butter Dough

Questions and answers
Stainless Steel Pastry Blender for Cold Butter Dough
Stainless Steel Pastry Blender for Cold Butter Dough
Stainless Steel Pastry Blender for Cold Butter Dough
Stainless Steel Pastry Blender for Cold Butter Dough
Stainless Steel Pastry Blender for Cold Butter Dough
Stainless Steel Pastry Blender for Cold Butter Dough
New
1 / 6
About this itemAll characteristics
TypeKitchen Tools > Baking Tools > Pastry Blenders
Color: Wooden Handle
From the seller

Cold butter stays cold in your hands when a pastry blender does the cutting. Five curved stainless steel wires work fat into flour in about a minute, leaving the pea-sized pieces that bake up flaky. Made from 430 stainless steel with a beech wood or colored handle.

Read the full description

Description

Cold butter stays cold in your hands when a pastry blender does the cutting. Five curved stainless steel wires work fat into flour in about a minute, leaving the pea-sized pieces that bake up flaky. Made from 430 stainless steel with a beech wood or colored handle.

Cuts cold butter into flour quickly for flaky pastry, biscuits and pie dough without warming it with your hands

Solves
  • butter melting from hand heat during dough making
  • uneven butter pieces in pastry or biscuit dough
  • time-consuming cutting of fat into flour with knives

Flaky pastry starts when your butter stays cold

Warm fingers melt butter into greasy dough that bakes flat. Five stainless steel blades cut it cold, so your crust comes out light and flaky.

Five blades, one clean pass through butter

Close-up of five polished stainless steel wire blades on a pastry blender

Five curved stainless blades

Five curved polished stainless wires slice through cold butter in one pass and leave it in even, pea-sized pieces. The fat stays cut and separate instead of smearing into the flour, which is exactly what keeps a crust flaky.

Pastry blender pressed into flour beside a pile of white flour and wheat

A wide pressing bridge

The flat stainless bridge gives you a broad surface to press down with one hand. You push, lift and turn in a steady rhythm, so the dough gets the work it needs without a long session of rubbing. Keep a set of close by for the rest of the recipe.

Pink soft-touch handle pastry blender shown at a three-quarter angle

Seven handle finishes

Pick natural beech wood or a soft-touch color in pink, blue, black, yellow, green or red. The grip sits solid in the palm and the steel pin at the join is neatly finished, so the tool looks as good on the counter as it works.

Cut cold butter in about a minute

  1. 1
    Chill the butter first

    Cube the butter and chill it until it is firm. Soft butter smears through the blades instead of breaking into pieces.

  2. 2
    Start in a cold bowl

    Add the flour and any salt or sugar to one of your , then drop in the cubed butter.

  3. 3
    Press and turn

    Press the blender straight down through the mix, lift, and give the bowl a quarter turn. Repeat until the flour looks like coarse crumbs with pea-sized pieces of butter.

  4. 4
    Stop at pea-sized pieces

    Stop as soon as the texture is right. Add your cold liquid and bring the dough together gently. Extra pressing warms the fat and toughens the crust.

Wipe clean and it is ready again

  • Wash by hand

    Use warm water and a soft cloth. A quick rinse clears butter from between the wires.

  • Clear the wires

    Wipe along the blades rather than across them so butter does not get pushed deeper into the gaps.

  • Dry straight away

    Dry the steel right after washing and keep the wood handle out of standing water.

Garlic PressFruit CuttersBurger Presses

Characteristics

Main
TypeKitchen Tools > Baking Tools > Pastry Blenders
Color7 options
Details

Reviews

Questions and answers

Is it really better than two knives or my fingers for pie dough?
w
Wanelo · seller

Your fingers warm the butter within minutes, and two knives leave uneven chunks that take ages to work through. Five wires cut the fat in one pass and leave it in pea-sized pieces, so the dough stays cold longer. One tool replaces the knives and the rubbing, and it lives in a drawer.

Will the stainless steel blades rust or dull?
w
Wanelo · seller

The blades are 430 stainless steel, a food-safe grade that handles regular kitchen use well. Wash them by hand, dry them right away, and keep the wood handle out of standing water. Hand washing is the safe routine for both the blades and the handle.

Is the handle comfortable for a large batch of dough?
w
Wanelo · seller

The handle is shaped to sit in the palm, and it is comfortable for a standard pie or biscuit batch. For a double batch, split the dough into two portions so your hand does not tire.

Does it work for scones and biscuits too?
w
Wanelo · seller

Yes. Scones and biscuits both depend on cold fat in flour, and the same press and turn method gives you the crumbly texture you need before you add milk or buttermilk.

Which handle should I choose?
w
Wanelo · seller

You can pick natural beech wood or a soft-touch color in pink, blue, black, yellow, green or red. The finish changes the look only. The blades are the same polished stainless steel in every option.

Similar products

See all
Stainless Steel Pastry Blender for Cold Butter Dough
$49.90