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OXO Good Grips Dough Blender
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- Sturdy stainless steel wires
- Broad, soft handle absorbs pressure
- Dishwasher safe
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|Sold By||Amazon.com||Spring Chef||Amazon.com||Amazon.com||Orblue||DealBonanza|
|Color||Black/Silver||Black-Large||Black||-||Metal and Black||Brown|
|Material Type||Stainless Steel||Stainless Steel||18/10 Steel||Stainless Steel||Stainless Steel||—|
The OXO Good Grips Dough Blender makes it easy to combine butter or margarine with dry ingredients like flour and sugar. Sturdy, stainless steel wires blend ingredients thoroughly, and a soft handle cushions your hand. This is the perfect tool for making the crumb topping on your next fruit crisp or coffee cake.
Trying to blend butter or margarine with dry ingredients is no easy task. Although it can be accomplished with the crossing of swords (in this case, butter knives), your arms and hands certainly bear the brunt. Enter the dough blender by Oxo. The sturdy stainless-steel wires do the work of 12 butter knives and hold up swimmingly under pressure. The wide, nonslip handle will absorb the stress the work puts on your hands, making this tool as comfortable to use as it is easy. It's also great for making crumb topping for coffeecakes, cobblers, and fruit crisps. And, like all Good Grips gadgets, it's dishwasher-safe. --Laurie Notaro
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For a single pie crust:
1-1/2 cups sifted flour
½ teaspoon salt
½ cup shortening (or butter)
4 to 5 tablespoons cold water
For a double pie crust
2 cups sifted flour
1 teaspoon salt
2/3 cup shortening (or butter)
5 to 7 tablespoons cold water
Mix flour and salt. Add shortening and cut in with a pastry knife until the texture of fine crumbs. Add water a tablespoon at a time, mixing as you go, until all areas are slightly moist. Bring together with finger tips into a ball. Divide in 2, and roll out one crust at a time. Can be made up to a day in advance--wrap in waxed paper and keep in fridge. If crust does not behave (you probably used too much water), wrap the crust in waxed paper and put in fridge for as long as it takes to have a beer. Relax. Try it again.
A lot of reviewers seem to be complaining that it's not a blade-style pastry blender. If that's what they wanted, I respectfully suggest they buy one!
This is a whisk-style pastry blender. The business end is loops of thick-gauge wire, just like a whisk. The main benefit to this style is its ease of use in round-bottom bowls vs. a true blade-style blender, which has rigid blades that don't conform to bowls at all.
I've never had a problem using any type of whisk-style pastry blender to make pie crusts, and this OXO doesn't change the trend. What it does do is add a nice molded handle with a satisfying thickness.