pastry blender
pastry cutter

Cut the shortening in with a pastry blender or your fingers.

Add the butter, cut into little pieces, and mix quickly, using your hands or a pastry blender.

Otherwise cut in butter with pastry blender, fork or fingertips.

There are several alternatives to using a pastry blender.

Using a pastry blender or fork, mix together until crumbly.

Using a pastry blender, cut in butter until it resembles coarse meal.

Using a knife or pastry blender, cut in the butter to form a crumbly mixture.

The pastry blender went to the attic, too.

Use a pastry blender to cut the butter into the flour until granules have formed.

Pastry blender: A kitchen implement used to properly combine the fat and flour.

(This can also be done in a bowl with a pastry blender.)

Cut in lard with pastry blender or 2 knives until mixture resembles fine meal.

Using a fork or a pastry blender, combine until the mixtures become a coarse meal.

Using two knives, a pastry blender or your fingertips, cut in the butter until the mixture is mealy.

Add the butter and cut in with a pastry blender or 2 forks until the mixture resembles small pebbles.

Cut in the shortening with a pastry blender until the mixture has the texture of coarse cornmeal.

Cut in the shortening and cream cheese with a pastry blender or two knives until the mixture is uniform.

Cut in 3/4 cup butter using pastry blender or 2 knives until mixture resembles coarse crumbs.

Add butter, and cut with pastry blender or pulse until butter is size of peas.

While oysters roast, mash together butter and lemon zest with a pastry blender or fork.

Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal.

Mash cottage cheese and egg yolks with pastry blender.

Using a fork or a hand-held pastry blender, gently work the dry ingredients into the Crisco.

Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly.

Add the butter and blend it in with a pastry blender or by pulsing a few times in the food processor.

His face looked like I'd gone at him with a pastry cutter.

This is a hand press which works rather like a pastry cutter, with the cutting form on top.

Critics say he shaped policy using an ideological pastry cutter.

Then use the pastry cutter to cut two circles.

Use a pastry cutter to work the almond paste into the dry ingredients.

Don't miss our lattice pastry cutter offer on page 10.

Use a pastry cutter to cut in the butter until the mixture is crumbly.

Trim to 12 by 5, preferably using a fluted pastry cutter.

With pastry cutter or fork, cut in butter until it forms coarse crumbs.

Use a smaller pastry cutter or glass to form the inner hole of the doughnut.

Using a pastry cutter or two knives, cut in butter until it resembles coarse meal.

I showed her, again, how to cut the shortening into the flour with a pastry cutter until it was the size of peas.

Use the pastry cutter to blend the dough and check the consistency as you add the water being sure not to incorporate too much.

With pastry cutter or two knives, cut in shortening until mixture looks mealy.

Cool for 1 minute, then trim using a plain pastry cutter which is slightly larger than the biscuits.

Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed.

Cut in the shortening or lard, using a knife or a pastry cutter.

Cut out 20 discs of pasta using a 8cm/3in pastry cutter.

Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin.

Cut into rounds with a floured pastry cutter.

In another bowl, use a pastry cutter to combine the butter with the flour until it resembles coarse meal.

Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly.

The whole shaft thus gradually sank under its own weight, slicing through the soft ground rather like an enormous pastry cutter.

Cut the Crisco into the flour with a pastry cutter, until it has the grain of coarse cornmeal.

Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking.