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Title: Critical Pastry Making Tool
Review: If you've been using a spatula to pry pastry off the board you've probably been tearing up as many pie crusts as you've made. If not the bottom crust, then the top, it never fails. This tool is wide enough and the blade thin enough to easily scrape up your pie dough each time and every time. It also gives you the confidence to roll thinner dough. Using the Betty Crocker two crusted pie dough recipe I was able to roll the dough thin enough that I actually had about a quarter of a cup left over. Thin pie dough is flaky tasty pie crust. They'll think you're a professional baker.
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