$12.00
Why It's Cool:
Sticks to the counter but releases your food
The “baking season” is upon us: cookies, pies, and everything in between …. And one of the most difficult parts of making a pie has been getting the crust “right” - right thickness, right size. But the benefits of all that technique will be lost, if you don’t get the right size, or if you can’t get the rolled-out crust from the rolling surface to the pie pan. Yes - we have a solution!
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Recipes made with this cool tool
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