Ergonomic Pastry Scooping and Serving Device

Description

CROSS REFERENCE TO RELATED APPLICATION

The present application claims priority to, and the benefit of, U.S. Provisional Application No. 63/696,528 which was filed on Sep. 19, 2024, and is incorporated herein by reference in its entirety.

FIELD OF THE INVENTION

The present invention generally relates to kitchen utensils and serving tools. More specifically, the present invention relates to a reusable, ergonomically designed pie, pastry, or cake serving utensil configured to lift and serve large or delicate portions of a pie, a cake, a pastry, or other baked goods without structural damage or collapse. The invention comprises a semi-circular scoop member having a bottom surface contoured to fit one-half of a standard circular pie or pastry, and a continuous curved side wall extending upwardly to cradle and stabilize the semi-circular pie or pastry section during lifting. The front edge of the scoop includes an integrally formed sharpened or beveled terminal lip that functions as a cutting edge for separating a curved pastry portion from the surface of the baking or pastry dish. An ergonomic handle is affixed to the rear of the scoop, opposite the front edge, and is constructed of a polymeric or rubber-coated material to enhance grip, comfort, and control. Accordingly, the present disclosure makes specific reference thereto. Nonetheless, it is to be appreciated that aspects of the present invention are also equally applicable to other like applications, devices, and methods of manufacture.

BACKGROUND

By way of background, cutting and serving clean, intact portions/slices of pie, cake, pastry, and similar food items is a mandatory requirement in both domestic and commercial food preparation settings. Traditional kitchen utensils such as standard knives and pie servers are used for cutting and serving pie and cakes but are commonly narrow and not structurally optimized to lift large or delicate portions. As a result, users often experience difficulty in maintaining the integrity of a portion/slice during transfer from the baking or pastry dish to a plate, leading to breakage, collapsed crusts, or dropped portions. While some bakery and pastry knives have been designed with a slightly wider base to assist in serving, such tools generally remain insufficient in width and surface support to securely lift an entire slice such as of larger or half-sized portions. Additionally, standard utensils do not provide adequate ergonomic support, making it difficult for users to cleanly and efficiently extract portions/slices from deep or tightly filled pie or pastry pans. It is to be appreciated that common pastry pans are used for baking pies, tarts, quiches, croissants, turnovers, et. al. Accordingly, individuals desire an improved pie, pastry, or cake serving utensil that addresses the limitations of conventional tools in lifting and serving large or delicate pie or pastry portions.

Therefore, there exists a long-felt need in the art for an improved pie, pastry, or cake serving utensil that enables users to lift and serve large pie or pastry sections, including half-pie or pastry slices. There is a long-felt need for a kitchen tool that provides sufficient bottom support and lateral stability to prevent the portion/slice from falling apart or collapsing during lifting. Additionally, there is a long-felt need for a device that includes an integrated cutting edge to assist in separating crusts and fillings cleanly from the pan, thereby reducing mess and serving time. Furthermore, there is a long-felt need for an ergonomic utensil that enables users of all skill levels to comfortably and reliably serve intact portions of pie, pastry, or cake without specialized bakery tools or techniques. Finally, there is a long-felt need for a device that enables users to cut a pie and lift it easily while retaining the sleek and professional appearance of the pie.

The subject matter disclosed and claimed herein, in one embodiment, comprises a pie, pastry, or cake serving utensil including a scoop member having a generally semi-circular bottom surface configured to conform to one-half of a standard circular pie or pastry. The scoop member includes a sharpened front edge that functions as a cutting lip, enabling the utensil to slide beneath the pastry and gently separate it from the pan surface. A continuous curved side wall extends upwardly from the perimeter of the semi-circular base, opposite (i.e., opposing to) the front edge, to cradle and support the pie or pastry portion/slice during lifting. An ergonomic handle is centrally affixed to the rear portion of the scoop adjacent to the curved side wall and extends rearwardly along an axis perpendicular to the front cutting edge.

In one embodiment, the handle is adjustably connected to the scoop member using an adjustable connector that enables the handle to be repositioned both horizontally and vertically, accommodating different hand sizes, serving angles, or storage needs. The sharpened or beveled terminal lip along the front edge may be beveled, serrated, or otherwise contoured to improve its ability to penetrate crusts and sticky fillings without damaging the surrounding pie structure.

In this manner, the pie scooping device of the present invention addresses long-standing challenges associated with conventional pie servers and knives. The device provides a wide, stable platform for lifting large or delicate pie or pastry portions/slices, supports the full structure of the portion/slice during serving, and integrates a cutting edge to facilitate clean separation from the pan. The ergonomic handle improves comfort, leverage, and control, while the overall design reduces serving time and improves presentation. The invention is adaptable to a variety of pan sizes and pie types, making it a versatile and user-friendly improvement over existing kitchen tools.

SUMMARY OF THE INVENTION

The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed innovation. This summary is not an extensive overview, and it is not intended to identify key/critical elements or to delineate the scope thereof. Its sole purpose is to present some general concepts in a simplified form as a prelude to the more detailed description that is presented later.

The subject matter disclosed and claimed herein, in one embodiment thereof, comprises a pie, pastry, or cake serving utensil. The pie, pastry, or cake serving utensil comprises a scoop member having a generally semi-circular bottom surface configured to conform to the shape of one-half of a standard circular pie or pastry pan, the semi-circular bottom surface has a planar front edge extending between two radial ends, and a sharpened or beveled terminal lip is formed along the front edge for separating a curved pastry portion from a pie or pastry pan. A continuous curved side wall extends upwardly and perpendicularly from at least a portion of a perimeter of the semi-circular bottom surface, the continuous curved side wall is positioned opposite the planar front edge and is dimensioned to cradle and support a pie or pastry portion during lifting. An ergonomic handle is affixed to the scoop member at a rearward and central position adjacent the curved side wall and opposite the front edge, the handle extends rearwardly along a longitudinal axis orthogonal to the planar front edge, the handle comprises a friction-enhancing material and is dimensioned to withstand forces encountered during pie lifting.

In another embodiment, a pie scooping device for lifting large pie or pastry sections from a pie or pastry pan is disclosed. The pie scooping device includes a scoop member having a semi-circular base with a radius of approximately 3 to 5 inches to correspond approximately to half of an 8-inch pie, the scoop member includes a front edge with a cutting lip for insertion between a pie or pastry portion/slice and the pan surface, a side wall structure extends continuously and upwardly from the arcuate perimeter of the base, the side wall provides structural support to a lifted pie or pastry portion/slice, and an adjustable handle is coupled to the scoop member via an adjustable connector, the adjustable handle enables user-customized positioning in both horizontal and vertical directions.

In one embodiment, a utensil for serving pie is disclosed. The utensil includes a scoop member shaped to conform to a semi-circular segment of a standard pie, the scoop member has a front edge extends across two radial ends, the front edge comprises a sharpened or beveled terminal lip configured to function as a cutting edge, and a continuous, curved side wall is disposed opposite the front edge and extends upwardly from a portion of the perimeter of the scoop member, and a handle is affixed at a central rearward location adjacent the curved side wall, the handle has a length between 3 and 12 inches and is constructed from a rubber-coated or polymeric material for enhanced user comfort and grip stability during lifting of a pie or pastry portion/slice.

Numerous benefits and advantages of this invention will become apparent to those skilled in the art to which it pertains upon reading and understanding of the following detailed specification.

To the accomplishment of the foregoing and related ends, certain illustrative aspects of the disclosed innovation are described herein in connection with the following description and the annexed drawings. These aspects are indicative, however, of but a few of the various ways in which the principles disclosed herein can be employed and are intended to include all such aspects and their equivalents. Other advantages and novel features will become apparent from the following detailed description when considered in conjunction with the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

The description refers to provided drawings in which similar reference characters refer to similar parts throughout the different views, and in which:

FIG. 1 illustrates a perspective view of a pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure;

FIG. 2 illustrates a bottom perspective view of the pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure;

FIG. 3 illustrates a perspective view of the pie or pastry scooper device being inserted into a standard circular pie or pastry pan for operational functionality in accordance with one embodiment of the present invention; and

FIG. 4 illustrates a perspective view showing the pie or pastry scooper device being used to cut and serve a pie/pastry in accordance with one embodiment of the present invention.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

The innovation is now described with reference to the drawings, wherein like reference numerals are used to refer to like elements throughout. In the following description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding thereof. It may be evident, however, that the innovation can be practiced without these specific details. In other instances, well-known structures and devices are shown in block diagram form in order to facilitate a description thereof. Various embodiments are discussed hereinafter. It should be noted that the figures are described only to facilitate the description of the embodiments. They are not intended as an exhaustive description of the invention and do not limit the scope of the invention. Additionally, an illustrated embodiment need not have all the aspects or advantages shown. Thus, in other embodiments, any of the features described herein from different embodiments may be combined.

As noted above, there exists a long-felt need in the art for an improved pie, pastry, or cake serving utensil that enables users to lift and serve large pie or pastry sections, including half-pie or pastry portions/slices. There is a long-felt need for a kitchen tool that provides sufficient bottom support and lateral stability to prevent the portion/slice from falling apart or collapsing during lifting. Additionally, there is a long-felt need for a device that includes an integrated cutting edge to assist in separating crusts and fillings cleanly from the pan, thereby reducing mess and serving time. Furthermore, there is a long-felt need for an ergonomic utensil that enables users of all skill levels to comfortably and reliably serve intact portions of pie, pastry, or cake without specialized bakery tools or techniques. Finally, there is a long-felt need for a device that enables users to cut a pie and lift it easily while retaining the sleek and professional appearance of the pie.

The present invention, in one exemplary embodiment, is a scooping device for lifting large pie or pastry sections from a pie or pastry pan. The pie scooping device includes a scoop member having a semi-circular base with a radius of approximately 3 to 5 inches to correspond to, for example, half of an 8-inch pie, the scoop member includes a front edge with a cutting lip for insertion between a pie or pastry portion/slice and the pan surface, a side wall structure extends continuously and upwardly from the arcuate perimeter of the base, the side wall provides structural support to a lifted pie or pastry portion/slice, and an adjustable handle is coupled to the scoop member via an adjustable connector, the adjustable handle enables user-customized positioning in both horizontal and vertical directions.

Reference will now be made in detail to the present preferred embodiments of the invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numerals are used in the drawings and the description to refer to the same or like parts.

Referring initially to the drawings, FIG. 1 illustrates a perspective view of pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure. The pie, pastry, or cake serving utensil 100 of the present invention is designed as a specialized kitchen utensil designed to lift half or large portions/slices of pie or pastry. More specifically, the pie or pastry scooper utensil 100 includes a scoop member 102. The scoop member 102 has a generally semi-circular bottom surface 104 configured to conform to the shape of one-half of a standard circular pie or pastry pan. In the preferred embodiment, the semi-circular bottom surface 104 has a radius of about 3 to 5 inches to correspond to, for example, half of an 8-inch pastry or pan diameter. In different embodiments, the semi-circular bottom surface 104 can have radius of any dimension to fit the requirements of various users.

The scoop member 102 has a planar front edge 106 which extends across or between opposing radial ends 108, 110 of the scoop member 102. The front edge 106 has a sharpened or beveled terminal lip which is adapted to function as a cutting edge to separate a semi-circular or curved pastry portion from the interior of a pie or pastry pan.

A continuous curved side wall 114 extends upwardly and perpendicularly from at least a portion 116 of the perimeter 118 of the semi-circular bottom surface 104. The continuous curved side wall 114 forms an upward contour to cradle and support a large pie or pastry section during lifting using the pie, pastry, or cake serving utensil 100. The height of the continuous curved side wall 114 can range from about 2 inches to about 4 inches. In the preferred embodiment, the continuous curved side wall 114 is positioned opposite the planar front edge 106 of the scoop member 102.

An ergonomic handle 120 is affixed to the scoop member 102 at a rearward and central position 122 opposite the front edge 106. The ergonomic handle 120 extends rearwardly along a longitudinal axis 124 which is orthogonal to axis 126 of the front edge 106. The handle 120 can have a length from about 3 inches to about 12 inches. Further, the handle 120 can be made from a polymeric or rubber-coated material to increase friction and user comfort. The handle 120 can also withstand lifting forces generated during the extraction of a large baked pastry section from a pan.

FIG. 2 illustrates a bottom perspective view of the pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure. As illustrated, the handle 120 is affixed to the central position 122 which is adjacent to the curved side wall 114 and opposite the front edge 106. The handle 120 can be designed as adjustable which can be adjusted in both horizontal and vertical directions using the adjustable connector 202.

FIG. 3 illustrates a perspective view of the pie or pastry scooper device being inserted into a standard circular pie or pastry pan for operational functionality in accordance with one embodiment of the present invention. The scoop member 102 is designed to conform to one-half of the circular interior 304 of the pie or pastry pan 302, supporting a large semi-circular or curved portion of a pie, pastry, or cake. The curved side wall 114 is curved and follows the inner contour 306 of the pie or pastry pan 302, enabling the device 100 to cradle and stabilize the semi-circular or curved pie/pastry portion during lifting.

The sharpened or beveled terminal lip, located along the linear front of the scoop member 102, aligns with the radial cut of a pie or pastry and is designed to slide cleanly under the pastry, thereby separating the slice or curved pastry portion from the pan bottom 308 with minimal disruption. The handle 120 is wider than the handle of conventional lifting devices and provides enhanced grip and leverage during operation, enabling the user to insert, support, and lift the pie or pastry portion with ease and stability.

FIG. 4 illustrates a perspective view showing the pie or pastry scooper device being used to cut and serve a pie/pastry in accordance with one embodiment of the present invention. As illustrated, the pie or pastry scooper device 100 can be held by a user using the handle 120 and a pie or pastry portion/slice 402 can be accommodated in the scoop member 102 such that the continuous curved side wall 114 supports the pie or pastry portion/slice 402 during lifting and carrying the device 100. The scoop member 102 prevents breakage of large pie or pastry portions/slices during removal from the pan 302 and while serving, thereby reducing effort and making serving quicker and cleaner. The sharpened or beveled terminal lip 112 can also be used for cutting a portion/slice of pastry and separating same from the interior of a pie or pastry pan.

Certain terms are used throughout the following description and claims to refer to particular features or components. As one skilled in the art will appreciate, different persons may refer to the same feature or component by different names. This document does not intend to distinguish between components or features that differ in name but not structure or function. As used herein “pie, pastry, or cake serving utensil, “pie or pastry scooper utensil”, “pie or pastry scooper device”, and “device” are interchangeable and refer to the ergonomic pie scooping and serving device 100 of the present invention.

Notwithstanding the forgoing, the ergonomic pie scooping and serving device 100 of the present invention can be of any suitable configuration as is known in the art without affecting the overall concept of the invention, provided that it accomplishes the above stated objectives. One of ordinary skill in the art will appreciate that the ergonomic pie scooping and serving device 100 as shown in the FIGS. are for illustrative purposes only, and that many other configurations of the ergonomic pie scooping and serving device 100 are well within the scope of the present disclosure. Although the dimensions of the ergonomic pie scooping and serving device 100 are important design parameters for user convenience, the ergonomic pie scooping and serving device 100 may be of any size that ensures optimal performance during use and/or that suits the user's needs and/or preferences.

Various modifications and additions can be made to the exemplary embodiments discussed without departing from the scope of the present invention. While the embodiments described above refer to particular features, the scope of this invention also includes embodiments having different combinations of features and embodiments that do not include all of the described features. Accordingly, the scope of the present invention is intended to embrace all such alternatives, modifications, and variations as fall within the scope of the claims, together with all equivalents thereof.

What has been described above includes examples of the claimed subject matter. It is, of course, not possible to describe every conceivable combination of components or methodologies for purposes of describing the claimed subject matter, but one of ordinary skill in the art may recognize that many further combinations and permutations of the claimed subject matter are possible. Accordingly, the claimed subject matter is intended to embrace all such alterations, modifications and variations that fall within the spirit and scope of the appended claims. Furthermore, to the extent that the term “includes” is used in either the detailed description or the claims, such term is intended to be inclusive in a manner similar to the term “comprising” as “comprising” is interpreted when employed as a transitional word in a claim.