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.

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