• An average pastry recipe takes a mere 60 seconds!
• No need to pre-sift dry ingredients or break down or cube butter/lard
• The rigid diamond shaped cutting blades slice through chilled butter with complete control and ease, quickly incorporating both flour and butter to the exact texture as required by any recipe
The Pastry Pro is simply faster, cleaner, easier and more consistent than any other pastry utensil on the market today. When your finished with the Pastry Pro the ingredients are still cold, it’s that fast!
The ergonomically designed Pastry Pro allows you to make perfect pastry in 60-seconds! It is designed to cut through flour and butter, giving you tender, flaky pies and pastries every time. There’s no need to pre-sift your flour or pre-cube your butter. In fact, you can keep your butter chilled until you’re ready to mix! Just toss your dry ingredients in a bowl, mix with the Pastry Pro, then add your chilled butter and in seconds you’ve got the precise consistency you need for perfect pastry.
Kitchen Innovations line of utensils offers an effortless way of bringing professional gourmet cooking and baking results into your own home. Only the Pastry Pro has patented stainless steel diamond shape cutting blades to easily cut through chilled butter/lard to make perfect pastry every time.
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2 ¼ cups of all purpose flour
½ teaspoon salt
1/3 cup butter and 2/3 cup shortening
4 to 6 tablespoons of ice water
• Place dry ingredients in a large mixing bowl and use your Pastry Pro to blend the mixture. No need for a sifter!
• Add chilled butter and shortening to the dry ingredients.
• Using your Pastry Pro, cut the butter and shortening into the dry mixture pushing down and twisting clockwise. (This will give a clean release of the ingredients) Cut the butter into the size of small peas.
• Add cold water, a tablespoon at a time, and blend using your Pastry Pro, until the dough comes together and forms a ball.
• Form the dough into 2 discs and place in the refrigerator to rest for 30 minutes before using.
• Roll the dough out on a floured surface.
Chef’s Tips:
•Using too much water develops the gluten and causes the crust to become tough, so add only enough to form a ball of dough
•For convenience, make the dough ahead of time and refrigerate for up to a week or freeze, then thaw before using |
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