How to Use a Fluted Pastry Wheel


Pastry wheels make it much easier to cut pastry into strips than using a knife which often causes the dough to bunch up and tear. They look and operate much the same as pizza cutters, resulting in perfectly cut pastry with uniform, even edges. A fluted pastry wheel has wavy or scalloped edges along the blade, commonly used for cutting decorative wavy pastry strips for lattice pies. To get the most bang for your buck, look for a pastry wheel that has both a fluted wheel and straight wheel.

Things You'll Need

  • Fluted pastry wheel
  • Flour
  • Rolling pin
  • Ruler
  • Dust your counter or table lightly with flour to prevent the dough from sticking. Roll out the dough to about 1/8 inch thick, the standard thickness for pie crust.

  • Lay a ruler or similar straight-edge object on top of the dough, just in from the edge. Line up the pastry dough beside the straight edge and run it across the dough to cut a wavy edge on the outside of the dough. If you bake frequently, keep a ruler in your supply kit to use specifically for baking applications.

  • Measure in from the cut edge to the desired width for the pastry strip. Lattice pie strips, for example, are usually 1/2 to 3/4 inch wide, or you might want to cut out 2-inch squares. Make a small nick in the dough with your finger to mark the width.

  • Turn the ruler and line it up with the small measurement mark; the ruler must be perfectly parallel with the original cut line.

  • Line up the pastry wheel beside the ruler and push the wheel across the dough, using the ruler as a guide. Repeat this process until you cut the desired number of strips. You can also turn the wheel to cut squares out of the pastry, such as for making homemade bowtie pasta.

Tips & Warnings

  • You can cut the dough without a ruler, but the straight edge keeps the lines even.
  • Pastry wheels work well for giving ravioli wavy edges. Roll a ravioli-shaping rolling pin over the dough, fill with the filling and top with a second piece of dough to enclose the filling. Press down the dough firmly between each mound of filling to ensure a good seal and run the pastry wheel between each mound of filling to cut out the individual ravioli pieces. Use a ruler turned on its narrow edge as a straight edge.
  • Use the pastry wheel to cut a wavy edge when making fruit turnovers. Roll out a small circle of dough, place fruit filling in the center, fold the circle in half over the filling and run the pastry wheel along the edge.

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