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Cuts butter into flour without melting for making dough.

Used to flatten and shape dough for pastries, cookies, and pies.

Used to blend solid fat into flour to create a crumbly texture for pastries.

Used to glaze pastries or greasing pans with butter or egg wash.

Used to prick dough to prevent over-rising or blistering during baking.

Provides even heat distribution for baking bread and pizza to a perfect crust.

Used to pipe icings, creams, and doughs into specific shapes or decorations.

Ensures the oven is at the correct temperature for baking.

Used for quick dough mixing, chopping nuts, or blending pastry ingredients.

For scraping and cutting dough, and cleaning work surfaces.

For accurately measuring ingredients by weight rather than volume.

For precise measurement of ingredients in pastry recipes.

Used to mix ingredients together when preparing dough or batter.

Provides a non-stick surface for rolling out dough and measuring sizes.