What Is Docking, and Why Do Pie Recipes Call for It?

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What Is Docking, and Why Do Pie Recipes Call for It?
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We asked pro bakers why pricking pie dough matters (and why sometimes it doesn't).

As recipe developers, we’re often begging our audience not to skip certain steps that might seem superfluous at first glance. Setting up an ice bath when blanching green beans or bringing your eggs to room temperature for chocolate chip cookie bars may elicit an eye roll from many of you, but if we didn’t think these tasks were indispensable, we wouldn’t include them in the first place.

“No air bubbles here!” was the unanimous reason. But test kitchen director Chris Morocco entered the chat with a slightly different take. “It depends,” he said, “if you’re working with a fairly fluid filling, there can be a danger of it seeping through.” If you are going to dock your crust, Morocco suggests gently brushing some egg wash onto the pastry bottom once you remove the weights. After a few additional minutes in the oven, this will help seal the holes created by docking.

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