Pastry blender

Pastry blender, a kitchen tool made of several parallel bands of sturdy wire, is used for cutting butter or shortening into flour when making pastry dough by hand.
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pastry blender - if you plan on making pie doughs, this gadget which helps to cut in butter or shortening will make your life easier.

Pastry Blender - A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles.

Pastry Blender - A kitchen tool consisting of parallel U-shaped steel wires with both ends attached to a wooden handle.

Use a pastry blender to cut shortening into flour. If you don't have one, use two knives and this technique: holding a knife in each hand with blades almost touching, move knives back and forth in opposite directions in a parallel cutting motion.

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cut in To mix particles of fat, such as butter or lard, throughout flour with two knives or a pastry blender.
cutlet A scallop of meat-usually a slice from the leg and preferably
from one muscle.

Cut In: To mix evenly a solid fat into dry ingredients (ie. shortening and flour) by chopping with two knives or a pastry blender.
Dash: A quick shake of a seasoning less than 1/8th of a teaspoon.

Using a pastry blender, cut in 1/4 cup shortening and 2 tablespoons cold butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl.

Using a pastry blender or fork, your fingers, or a mixer, cut in the butter. Add the egg yolk, tossing and stirring to make a crumbly dough. Sprinkle the dough into the pie pan, and press it over the bottom, up the sides, and over the rim of the pan.

Dump the flour and salt on top and use a pastry blender or knife to cut the butter and flour together. When well combined, but still dry and rough, add the water, a small amount at a time, and mix with a knife or dough scraper.

Pie crusts turn out better when you blend the ingredients with a food processor or pastry blender. It also helps to have a quality pie plate; use a glass or dull metal one. Make sure you've got a wide pastry brush -- 3 to 4 inches (7.

Cut in- To mix shortening with dry ingredients using a pastry blender or two knives.
Degrease- To remove the fat from food. Fat rises to the top of food, making it easier to scoop the fat out.

Mixing solid fat throughout dry ingredients using 2 knives or a pastry blender until flour-coated fat particles are the desired size. Typically used when making pastry.
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Don't overwork the dough - many people find that using a pastry blender or cutter stops the mixture becoming too warm and overworked which can make the pastry tough.

Cut in: To distribute solid fat, such as margarine, into dry ingredients with a pastry blender or two knives until particles are the desired size.
Dash: A very small amount, usually between 1/16 and 1/8 teaspoon.

Cut - Or Cut In
To combine fat into dry ingredients with a pastry blender, two knives, or fingers with the least possible amount of blending.
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This is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers. Most often, the fat should be chilled first and "cut in" just enough for small lumps about the size of a pea to form.

To mix a solid fat into a flour mixture with a pastry blender, a fork or two knives
Dice
To cut food into 1/8-inch cubes ...

To distribute solid fat in dry ingredients by chopping with knives or pastry blender until finely divided.
Cut In:
To work a solid fat, such as butter or shortening into dry ingredients. This is commonly done by using a pastry blender.

Cut-In: To mix a solid fat (butter or shortening) into a dry ingredient using a pastry blender, two knives, a fork, or fingers until fat particles are the desired size.
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Cut in: To distribute solid fat into dry ingredients with a pastry blender (or two table knives, scissors fashion) until particles are desired size.
Cut: to divide into pieces or to shape using a knife.

To work shorting, butter, or margarine into dry ingredients using a pastry blender or two knives scissor-fashion until the pieces are the desired size.
Cutlet ...

Mixing a solid fat (such as lard or butter) with a dry ingredient (such as flour). This can be done with a pastry blender or by simply using a fork.
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Cut in - To incorporate solid fat into dry ingredients using a pastry blender or knives.
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So, put the bowl, fork and pastry blender into the freezer for about 20 minutes or so before making the crust. Use ice water as well.

Working butter or vegetable shortening, margarine, into dry ingredients for equal distribution. This is done with the help of a pastry blender and is an important procedure in making flaky pie crusts.
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Cut in:
To blend together cold shortening or butter (fat) and flour or sugar without creaming (mixing air into) the two. Two knives or a pastry blender may be used to create a mixture that is crumbly or grainy in appearance.

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To mix butter, shortening, etc., into dry ingredients by using a pastry blender or two knives. Cutlet ...

cut in - To work with a pastry blender or two knives until sold fat and dry ingredients are evenly and finely divided, especially in making dough.

For light and fluffy scones or biscuits, the fat should not become too soft or cut too fine. A pastry blender, two knives, fingers, food processor, or an electric mixer with the paddle attachment can be used.

cut in: a method of mixing solid fat with flour in pastry making using fingers, a pastry blender or two knives in a cutting motion to break fat into small pieces mixed through the flour.
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they don't require plates, utensils, or dividing into pieces before serving.
Cut In: To mix a cold fat, like butter or margarine, with flour or other dry ingredients by hand until the mixture resembles coarse crumbs using a pastry blender or two ...

See also: Blender, Pastry, Blend, Flour, Butter