Editing Pastry fork (section)

{{Short description|Eating utensil}}
[[Image:Pastry fork.jpg|thumb|upright=0.25|A right-handed pastry fork]]

A '''pastry fork''', '''dessert fork''', '''pie fork''' or '''cake fork''' is a [[fork]] designed for eating [[pastry|pastries]] and other [[dessert]]s from a plate. The fork has three or four tines. The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has the first and second tine connected or bridged together and beveled.

Pastry forks range in size from {{convert|4|in|mm|sigfig=1|order=flip}} (in English pastry fork sets) to {{convert|7+1/2|in|mm|sigfig=2|order=flip}} as serving pieces in silverware (sterling and silver plate) place settings. In many fine place settings, the pastry fork and pie fork may be two separate forks as well.

It is typically designed so that it can be used with the right hand, while the left hand holds the plate. It therefore has the left side widened to be used like a [[knife]] to cut the food when pressed down on the plate. [[Left-handed]] pastry forks have the right side widened instead.<ref>{{Cite web|url=http://www.anythingleft-handed.co.uk/acatalog/pastry_fork.html|title=Pastry fork left handed|website=www.anythingleft-handed.co.uk}}</ref>

Anna M. Mangin was awarded a [[patent]] on March 1, 1892, for a pastry fork for mixing pastry dough.<ref>{{cite web|last=EGLIN|first=ELLEN F.|title=The Early Years|url=http://media.wiley.com/product_data/excerpt/7X/04713870/047138707X.pdf|work=wiley.com|access-date=25 March 2014|date=1849}}</ref><ref>{{Cite web | url=http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html | title=The Uncommon Origins of the Common Fork &#124; Leite's Culinaria | author=Chad Ward | date=May 6, 2009 | access-date=2015-06-05}}</ref>