What is the purpose of docked pastry?

Docked pastry refers to the process of making small holes or pricks in a pastry dough before baking. The primary purpose of docking is to prevent the pastry from puffing up excessively during the baking process. This is particularly important for types of pastry, such as pie crusts or quiches, where a flat surface is desired for even cooking and to ensure that fillings can be housed properly without losing shape. By allowing steam to escape through the holes created by docking, the pastry maintains its intended texture and structure, avoiding the risk of creating an unappealing or uneven base.

The other potential answers, while they might relate to various pastry techniques or characteristics, do not capture the central function of docking. For instance, enhancing flavor or adding texture may be byproducts of successful baking but are not the main reason for creating those small holes. Similarly, docking does not increase bake time but rather facilitates a more even baking process by avoiding excessive puffing. This allows the pastry to maintain its form and ensures that it cooks through properly without air pockets disrupting the process.