To "dock" a pastry means to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesn't puff up in the oven. Usually, this technique is used when blind baking a pie crust before filling.
You can"dock" a pastryby pricking it with a fork or using a tool specifically made for this task. Unless you bake pies every day, a fork will be just fine. If you don't want to use a fork to crimp the edge, you can use your hands to pinch or flute the edge of the crust with your thumb and index finger.Those baking on the regular, however, should look into docking tools you can buy that will dock a crust before you put it in the pie pan.
How to Dock a Pie Crust
You might hear a pastry chef tell their assistant to "dock the pie crust" before baking it so that it will lay flat and not puff up. The holes made by the fork or docking tool will fill up when the pastry bakes, so you don't have to worry about the filling leaking through the crust to the pie pan below. Be sure not to make the holes too big, as they should be large enough to vent the steam from the pie, but not so big that the holes tear the pastry apart.
Dock your pie dough in two simple steps:
- Roll out your pie dough. After you've rolled out thedough, you can prick holes into it so that the steam escapes while it's baking. Otherwise, you will have lots of bubbles and pockets in your crust which will create an unbalanced surface for your choice of filling.
- Press the dough into the pan. Once it's ready, shape the edge by pricking it around with a fork, including the sides. You can also change up this method by using pie weights, which serves the same purpose.
Bubbles Aren't the Worst Thing
Docking ishelpful for tart crusts, crackers, pizza,flatbreads, and more. Without docking, it's true that cracks in the dough can lead to leaks, and leaks can create a messy end-product and a hazard in the kitchen. Other times, however, it just creates some bubbles in the dough.Some culinary experts, like chef Mark Bello of Pizza a Casa Pizza School in NYC, believethat "bubbles are extra points." A toasted bubble doesn't have to be a bad thing—it can create character, expansion, and a perfectly edible bite.
Dock If It Makes Sense
Ultimately, use of the docking technique depends on the desired end result and is most prevalent in baking. Even pet treats are docked before they'rebaked. Make sure to make incisions in the surface of your crusts, breads, and rolls before baking so that the dough rises just the way you need it to for your recipe.Learn how to make a delicious butter pastry crust from scratch for a sweet and savory pie. In less thanan hour, you'll be a pro at pate brisee and docking.
FAQs
All You Need Is a Fork for a Simple and Professional Pastry Technique. Docking a pastry means to prick a pie crust with a fork before baking. Poking holes in crusts, crackers, and flatbreads is a common technique.
Why do you fork pastry? ›
To "dock" a pastry means to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesn't puff up in the oven. Usually, this technique is used when blind baking a pie crust before filling.
How to dock pastry with a fork? ›
Docking is simple. Just roll out your pie dough and lift it into the pan. After pressing it in and shaping the edge, prick it all over with a fork. Don't forget the sides!
What is it called when poking holes in pie pastry with a fork will prevent the pastry from blistering? ›
Docking essentially means using a fork to poke holes all over the dough, making sure to get the sides/walls of the pie dough, too. These holes allow steam to escape during baking, so it doesn't get trapped under the dough and send your pie crust bubbling.
What is a pastry fork used for? ›
When used properly, pastry forks are meant to help cut into cake with the wider tine, eliminating the need for a knife. (It's also particularly helpful with fish, where the notch can be used to help remove pieces of skin and delicate bones from your meal.) The “chipped” forks come in all shapes and sizes.
Do I need to fork puff pastry? ›
Best Baking Results
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don't cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Can I use a fork instead of a pastry cutter? ›
If you've ever wondered “what can I use instead of a pastry cutter?” then open your silverware drawer and grab a couple of forks! You can easily duplicate the function of a pastry cutter by pressing the forks into your fat source and flour and mashing them into the crumbly consistency.
What utensils do you need in a pastry section? ›
Pastry Tools
These range but include spatulas, mixing spoons, zesters, pastry knives, icing bags, pastry cutters, and sifters. Cooking sheets and pans round out the collection for all baking needs.
What does it mean to dock with a fork? ›
A: Docking the dough is simply a fancy way of saying prick the dough all over with a fork. This technique helps the steam to escape, preventing pesky air bubbles from ruining your perfectly flat pastry base, while also helping it to bake more evenly.
How do you edge a pie crust with a fork? ›
1) Fork Crimp
This is the easiest of all the crimps: press the tines of a fork into the edge of the dough creating small indented lines that face the filling. Rotate the pie plate as you do this, until you have created the pattern all the way around your pie.
Before returning to the oven without the weights, you need to prick the bottom crust with a fork to prevent it from puffing up.
How to dock with a fork? ›
The process of docking is simple: It involves rolling out your dough, then pricking a bunch of holes across the surface with a fork or a docker.
How do you stop a pie gap? ›
Use butter, not shortening
Pie crust made entirely with shortening will produce pie with a wonderfully crisp crimped edge, but also — potentially — a gap beneath the top crust. A pie crust based on butter is less likely to make a gap in pie than one made with shortening.
How do you pinch together the edge of a pie crust with fork or fingers? ›
To crimp the edges of the pie, you just need a regular fork. Place your index finger on top of the fork, and press the tines down into the edges of the crust, continuing all the way around the pie crust. It's that simple!
Why do you fork a pie crust? ›
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
Why should pastry be pricked before baking? ›
Before blind baking a pastry case, always prick the base with a fork (about 12 times for a standard size case) to help any trapped steam between the pastry and the tin or dish to escape during baking – this will stop the pastry base bubbling and lifting away from the tin or dish which can take up valuable filling space ...
What is the purpose of a dessert fork? ›
Dessert Fork
This allows the user to hold a plate in the left hand and cut through pastry with the left edge. The dessert fork may be placed above the dinner plate, or it may be brought to the table when dessert is served.
What is the history of the pastry fork? ›
Anna Mangin received the patent for the pastry fork on March 1, 1892. The pastry fork had many uses, including beating eggs, thickening foods, making drawn butter, mashing potatoes, making salad dressings, and most importantly, kneading pastry dough.
