Pastry techniques

Pastry techniques involve carefully combining flour, fat, and liquid to create a tender, flaky dough. Key steps include cutting cold fat into the flour to form small, even pieces, which help create layers. Adding just enough liquid brings the dough together without overworking it, preserving its lightness. Chilling the dough prevents the fat from melting, ensuring flakiness. Rolling out evenly and handling minimally maintain layers and texture. Techniques like blind baking (pre-baking crusts) and brushing with an egg wash enhance appearance and structure. These methods help produce pastries that are crisp, tender, and well-shaped.