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Your cart is empty.The Norpro Pastry Crimp/Cut/Seal is a quick and easy way to crimp and seal pies, turnovers, ravioli and tarts. Simply roll around the edges of the dough and you'll have great looking, securely sealed pastries and pasta in no time. Slotted metal wheel with a solid wood handle. Measures 7"/18cm long and crimper 2.25"/5.5cm. Hand washing recommended.
calvin lemly
Reviewed in the United States on February 21, 2025
nice little tool
Litspec
Reviewed in the United States on February 20, 2025
We used this to make homemade pop tarts, which were delicious. The tool makes sealing the edges much faster than the fork sealing method. The edges weren’t quite as pretty and a few burst open a bit, but overall it was well worth the money.
Dustin
Reviewed in the United States on January 14, 2025
This is a cool little kitchen, tool. Allows you to crimp/seal and cut the edge of dough at the same time. We purchased it to make calzones and it worked perfect! Can’t wait to use it on other things. Handy size and was inexpensive. Cleans up easily.
William E. Ferrante
Reviewed in the United States on March 8, 2024
I like the fact that it cuts and seals and is dish washer friendly .
Shin-eh J. Mcgowan
Reviewed in the United States on March 20, 2024
This was a terrible waste of money. The dough got stuck all within the holes and there was no way to get it out or clean it. The product also didn't really slice through dough. Maybe the blade part wasn't sharp enough. This isn't a well designed product. I liked the idea of this product, which is why I bought it. But in application, it just didn't work. It was actually easier to manually slice dough myself with a knife and crimp with a fork than to deal with this poorly designed product. What a waste.
Lana Glaim
Reviewed in the United States on December 6, 2024
works great
Svitlana Rekuta
Reviewed in the United States on December 21, 2024
All parts are loose. The metal is poorly processed.
Teresa
Reviewed in the United States on July 31, 2021
It does what it says but it was more of a pain for me than what it’s worth. I used fresh dough, and it didn’t create a beautiful crust edge. Some dough got stuck in the crimps and the edges needed cleaned up when I was done. Maybe I was pushing down to hard. I think one might need practice with this first. It might work better with a partially frozen dough, not a soft fresh dough. I will try to post pictures when I try again.
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