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Shop / talisman designs kitchen gadgets
Talisman Designs introduces the Pastry Guide, the next best pie tool after the popular Pie Shield. This versatile tool will help you create a beautiful pie every time by ensuring your crust is the perfect size and shape.
The Pastry Guide can be used for cutting full-sized or individual pies, tarts, tortillas, puff pastry, fondant, parchment paper, and more. Simply place the red button at the center of your rolled-out dough, find your desired dimension on the guide, insert a knife into the measurement notch, and draw the knife through the dough – you'll have a perfectly circular dough.
The fun retro graphics on the Pastry Guide clearly display measurements for finished pie sizes and dimensions of the cut dough, allowing you to create perfect circles ranging from 4 inches to 14 inches in diameter. The tool is made of flexible, BPA-free plastic and silicone, and can be easily hand-washed or placed on the top rack of the dishwasher.
The Pastry Guide is a versatile baking tool that can be used with a variety of doughs and pastries, including pie dough, puff pastry, fondant, and parchment paper. Whether you're baking sweet or savory pies and pastries, this guide will help you achieve professional-looking results every time.
The flat design of the Pastry Guide makes it easy to store in a kitchen drawer, so you can spend more time entertaining friends and family and less time cleaning up the kitchen. Talisman Designs has a full line of Pie & Pastry tools available, so you can find everything you need to take your baking to the next level.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
product_dimensions | 9.25 x 2 x 0.1 inches | ||||
item_weight | 1.44 ounces | ||||
manufacturer | Talisman Designs | ||||
country_of_origin | China | ||||
item_model_number | 1510 | ||||
customer_reviews |
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best_sellers_rank | #268,654 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #157 in Cookie Stamps | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | October 1, 2013 |