Pie Maker Tips
Unsure of what we meant by “cutting the dough with the pastry cutter”? Read on for a more detailed description: READ MORE
How to use the pastry cutter
Lightly flour the work surfaces the dough would be rolled on. Roll out the dough and dust the surface of the dough with more flour over a flat surface. You will cut out four pie tops using the smaller end and for pie bottoms (bases) using the larger end of the pastry cutter.
Caution – The edge of the pastry cutter can be sharp when applying pressure.
Start by gently placing the pastry cutter to the edge of the dough. Press down firmly and evenly. Give a little wiggle, but do not twist as this will tear the pastry. Now move on and repeat the process for the other pastry circles.