This allows you to blend ingredients as finely as possible without damaging the texture of your baked goods. The pastry blender has many uses including: mixing butter into dry ingredients, blending flours, chopping nuts, cutting chocolate bars, mixing cake batter, creating cream cheese frosting, and making piecrusts. Use a pastry blender when working with cookie dough or pie crust. You need to cut through the dough while keeping the mixture together so that you don’t end up with lumps. A pastry blender, with thin, crescent-shaped wires fastened on each side to a handle, is a device used to combine solid fat with dry ingredients when making pastry dough.This is a hand-held tool with several metal tines that will cut the butter into small pieces as it incorporates it into your dough.” It also works well for mixing cookies and cake batters. To use a pastry blender, put the items to be blended in a mixing bowl. The wires help evenly distribute fat throughout the dough. If you don't have a pastry blender, you don’t have to forgo baking pastries or pie. Grip the handle and push the tines into the fat, cutting it and blending it with the flour/sugar/other pastry ingredients.for example, room temperature butter or shortening The blender may be used with both cold and soft fats, such as chilled butter or lard. Press the blender into the fat for a few more seconds.Don’t be concerned if the fat adheres to the tines. As you continue to knead the pastry, almost all of the fat/pastry dough that has adhered to the tines will fall off. It should take you 30-60 seconds, depending on how much dough you have, to break down the fat to the consistency specified in the recipe (larger pieces of butter for pie dough, smaller for shortbreads, etc.).
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