![]() ![]() However, because the design of the handles requires you to keep your hands on them in a fixed position, rather than roll them as you roll the pin, knuckles have a tendency to bang into the countertop as you work. Thanks to an excellent nonstick finish, we needed to add barely any additional flour during rolling or do any touchups to clean it. With its rubberized handles, we found it the easiest to work with of all we tested. With this nonstick-coated rolling pin, all you need to use is a light sprinkling of flour to roll and a quick wipe-down with a damp towel to clean up. We found many good choices, and some you'll want to avoid. In our labs, we rolled out dough with 15 different pins, to determine how much flour we needed to add and how easy they were to use and clean. When you use a pin with ergonomic handles, you don't work quite as hard, and there's less chance you'll overwork the dough. However, it takes experience to avoid pressing too hard. Seasoned pie makers like the control they get from working with their hands directly on the barrel. ![]() Rolling pins are available with handles and without. A good pin has a smooth, stick-resistant surface and enough heft to flatten a ball of dough so you don't have to exert a lot of pressure. You also want to avoid adding excess flour, which can toughen the pastry. The goal is not to press down so hard that you mash the bits of shortening or take so long that they begin to melt. When you're rolling out pie dough, you want to be able to work as quickly and lightly as possible. While the blades cut quickly, they didn't do an even job. We found the handle too small for comfort, and the metal edges dug into our fingers and palm. Plus the wires bent out of shape as we worked. Results were uneven, and the handle wasn't comfortable. Good Cooks Profreshionals Pastry Blender, $7Ī good choice if speed is your primary requirement. Making dough with this blender was time consuming and the results were uneven, so who cares that it has a comfy handle? (80, oxo.com) This pricey model gave even results, but it required more than six and a half minutes - which seemed like forever because the stainless steel stick handle is so uncomfortable to work with. Using this gadget took us longer (six and a half minutes) to cut dough than with most others, and we got only fair results. With unexceptional performance, it's hard to justify spending so much for this tool even though the blue plastic handle was comfortable to work with. Unfortunately, it took the longest to do the job (almost seven minutes) and although it's made of silicone, the handle isn't comfortable to hold. If you're willing to work hard for perfection, consider this tool - the only one that cut flour and shortening into uniformly shaped bits. (80, )Īmco Silicone & Stainless Steel Pastry Blender, $10.95 ![]() However it gave fairly even results and is quite reasonably priced. Sounds good but it didn't work well, and butter got trapped around it, so it didn't always emerge from the dishwasher looking pristine. What's unique about this tool is a gizmo on one end that's designed to scrape the dough out from between the wires. Oxo Good Grips Bladed Dough Blender, $9.99Īffordable and the comfiest to hold, this blender with stainless steel blades cut the quickest - it took us just a mere four minutes to make pie dough. All were easy to wash, but the way they felt in our hand varied from just about perfect to painful. In speed and dough consistency, we got wide variations. We tested nine products to see how long it took us to prepare dough with them and the evenness of the shortening bits they created, as well as how comfortable they were to work with and how easily they cleaned up. These nifty gadgets are designed to cut shortening evenly and quickly into flour before it has a chance to overheat - it's the little bits of butter or Crisco or lard that remain suspended in the dough that turn dough into a flaky crust in the oven. For the rest of us, there are pastry blenders. Then there are those who own a food processor and let the machine be the expert dough maker. Usually they're seasoned pie makers who have "the touch." They handle the shortening lightly so it doesn't melt into the flour and know just when enough liquid's been added to keep the dough both tender and flaky. ![]() Some people prefer to blend pastry dough with their fingertips. ![]()
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