What is it called when you poke small holes or impressions into dough to allow gas to escape and why is it important?

• A. scoring to vent gas
• B. piercing to help texture
• C. docking so the dough does not blow up when steam is formed
• D. venting to let steam escape

Answer: (C)

Docking dough means pricking the surface with a fork or a small tool to create tiny holes. The main idea is to give steam and gas a controlled way to escape as the dough bakes. When heat turns moisture into steam, trapped gas can make the crust puff up, form air bubbles, or distort the shape. By docking, you provide vent paths so the steam can escape gradually, letting the crust bake evenly and stay flat. This is especially important for pie and tart shells, including blind-baked crusts, where you don’t want pockets or a soggy bottom caused by trapped steam. The term comes from the act of “docking” or piercing the dough to prevent that buildup of pressure.