The Trick to Perfect Pastries

December 15, 2013 | By | Comments (0)

For tender, flaky pastry, use a pastry blender or a pair of knives to cut the chilled butter into the flour. The blades of the pastry blender quickly combine the butter and flour, forming a dry mixture that resembles coarse meal. If using two knives, hold a knife in each hand. Then pulling the knives in opposite directions with the blades passing close together through the butter and flour.

pastry blender

Try this Kitchen Shortcut with Blueberry Cobble Recipe.


Leave a Comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s