A pastry cutter makes it easy to prepare various meals, including biscuits, pie crust and other baked goodies. It is also referred to as dough blender or a pastry blender.
Any recipe that requires you to mix dry ingredients with butter or fat needs a pastry cutter.
A Pastry Cutter is not a common utensil. You may not have one in your kitchen, so you may have to look for alternatives. Pastry cutter substitutes include a fork, butter knives, food processors, and a cheese grater.
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What is a pastry cutter?
A pastry cutter is a small tool that comes with a crescent shape and wires fastened on two sides of a handle. It eases the process of distributing fat in the dough.
However, if you do not have a pastry cutter, you can still bake you a pie, pastry or any other treat. Below are some substitutes for a pastry cutter.
Pastry Cutter Alternatives
Food Processor
You can use a food processor instead of a pastry cutter. You start by mixing the dry ingredient, including sliced chilled butter or any other fat that you want to combine with your dough.
Put the fat or butter in your food processor and place the lid before switching it on. Allow the ingredients to mix, but pause after every five seconds or so to avoid overdoing it.
Butter Knives
In the absence of a food processor and a pastry cutter, two butter knives can come in handy.
Put your dough ingredients in a bowl and hold the knives criss-crossed like X and use them to mix the butter with other dry ingredients.
Use butter knives in both hands to thoroughly mix the butter or fat.
The procedure is a little tedious, so work slowly and be patient.
Avoid using a lot of pressure as it can prevent the fat from distributing evenly.
Forks
A fork can be an excellent substitute for a pastry cutter. However, you must cut your butter or fat into very small pieces before mashing them with a fork. This allows the ingredients to mix with the flour and give you a consistent crumbly texture.
Cheese Grater
A cheese grater is easy as you grate the butter and mix it with your dry ingredients. Make sure your butter is cold or frozen and solid for easy grating.
Hand Mixing
If you have tried the various alternative and they don’t seem to work, use your hands. To some people, this may sound primitive. In fact, this is probably the least desirable substitute for pastry cutter and may lead to washing your hands a little more than you like.
Start by washing your hands thoroughly with water and soap. Dry them before you start working on your ingredients to prevent crumping.
Use your fingers to mix the fat and the flour and other ingredients lightly.
Massage them until they all combine perfectly.
However, if your hands become moistened or feel warm, wash your hands and dry them before resuming to the mixing processing.
Your hands get warm, and this can cause the solid butter to melt and cause clumping and hinder even distribution.
Related: Pastry Brush Substitute
Frequently Asked Questions about a Pastry Cutter
- What is the main work of a pastry cutter?
A pastry cutter is used to mix fat and flour to make pastries.
This cooking utensil is made of solid material that allows easy mixing because the narrow strips made of metal or wires are attached to a solid wood handle.
- Is a pastry cutter crucial in the kitchen?
Yes, it is essential in your kitchen if you focus on baking. But you can always find a substitute to help you make your ingredients.
The best thing about a pastry cutter is that it eases the whole process and ensures your hands remain clean and free of the ingredients unlike other alternatives when you do not have this tool.
- Is it possible to cut the shortening in flour in the absence of a pastry cutter?
If you do not have a pastry cutter, two butter knives will come in handy. Just take two knives in both hands and cut shortening into the flour.
This means you can still proceed with your recipe even without a pastry cutter.
Conclusion
While there is a good reason for a recipe to ask for a pastry cutter, it doesn’t mean that you cannot use other available alternatives if you do not have one.
It is meant to help you distribute fat or butter evenly in the dry ingredients (which is why its other names are pastry blender and dough blender).
Failing to mix your butter with dry ingredients gives you a poor, uneven texture that negatively impacts the quality of your baked goods.
