Mixing Pastry Dough

A light, crisp finish is the goal for pastry. The high fat content of most pastry doughs has a beneficial “shortening” effect, separating starch granules and gluten strands within the dough itself. Mixing must be done quickly. Otherwise the gluten that develops will make the dough too elastic, and thus difficult to roll, more inclined to shrink during cooking and tougher when cooked.