Mine was just wire and I scraped the stuff out with my fingers. Then I used my
Kitchen Aid mixer to make it.
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Dani Pagador
Sent: Monday, March 20, 2017 5:29 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Working with Pie Crusts
This _is a new pastry blender, straight from the restaurant supply store.
*smile* Maybe I'm not being careful enough. Do you use your fingers to get the
stuff out, or a fork?
Thanks for the tip about the dowels. I'll go look for some.
More Later,
Dani
On 3/20/17, Marilyn H <mhnewlife2016@xxxxxxxxx> wrote:
I use 2 thin wooden dowels, paralell to each other, taped down to the
rolling surface to roll the pin over. If the ends of the rolling pin
touch the dowels, the dough is the same thickness across. This means
you need a rolling pin long enough to roll out the pie crust though.
I'd just periodically put the pie pan upside down onto the dough until
the dough extended all the way round for about 2 inches. This should
give you enough dough to run up the sides and turn the edge under and
then crimp it with your fingers to make that pattern of bumps on the
edge of the pie.
A pastry blender is a straight handle that you hold in your hand like
the handle of a briefcase when carried. Then there are blades or
thick wires in a U shape, like a horseshoe if that helps, attached to
the ends of the handle. When you push it down onto the butter, it
cuts it into lots of pieces; and the flour coats each piece as you
work. After doing this for long enough, you end up with a crumbly
looking mixture and could be fine like cornmeal as well... depending
on how much you work on it. This is what makes the final baked dough
flaky. You do need to scrape the clumps of stuff off the wires often
until it gets small and crumbly. I've never cut myself on either the
bladed one or the wires. Maybe it's time for a new pastry blender.
Good luck on the pie project!
Marilyn
