To achieve that perfect flaky texture, you have to mix hard butter or another fat ... into the flour. Thin wires are also more prone to snapping and can be challenging to clean. Pastry-cutting ...

It’s particularly helpful for the crucial step of blending (or “cutting”) solid fat into flour. Shaped like a mezzaluna but with multiple blades, a pastry blender is often used for pie crust ...

Fortunately, there are many simple substitutions to make a fat ... cut back on refined flours, you’re not alone! There are many ways to incorporate more fiber and nutrient dense substitutions ...

These changes doubled the fiber and cut calories by 14 percent, cut fat grams by more ... gradually beat in the flour mixture. Form each half of the dough into a disk about ¾-inch thick on ...