Docking pastry before baking is to prevent the dough from rising. Dough for pies or tarts especially so. You should poke all the way through the dough....and yes....the sides too. Keep the holes tiny. The holes will fill in during baking. Some recipes have you docking then placing the pan in the fridge or freezer for an hour before baking. Some recipes call for weighting the dough with foil.
8/27/16 at 3:28am