Patisserie style pin is crafted of North American hardwood with a simple
tapered shape, balanced for perfect pie crust, pizza dough and other pastries. Unfinished wood takes on flour over time, naturally becoming less sticky than finished pins.
There's still no better way to cut shortening into dry pastry ingredients,
but this version of the traditional pastry blender has an edge on its ancestors: beveled edges avoid sticking, the silicone handle is comfortable to use, and a ...