What is the culinary term for piercing small holes in a pie crust before baking?

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Multiple Choice

What is the culinary term for piercing small holes in a pie crust before baking?

Explanation:
Docking is the technique of piercing small holes in a pie crust before baking. Those holes vent steam and prevent the dough from puffing, shrinking, or forming air pockets as it bakes, which helps the crust bake evenly and stay flat. It’s commonly done with a fork when you’re blind-baking or baking a filled pie that releases moisture. We call this docking; pricking is a similar action, but docking is the standard term for preparing pie shells. Weaving and poking describe other actions (lattice tops and casual poking, respectively) and don’t fit the specific baking purpose here.

Docking is the technique of piercing small holes in a pie crust before baking. Those holes vent steam and prevent the dough from puffing, shrinking, or forming air pockets as it bakes, which helps the crust bake evenly and stay flat. It’s commonly done with a fork when you’re blind-baking or baking a filled pie that releases moisture. We call this docking; pricking is a similar action, but docking is the standard term for preparing pie shells. Weaving and poking describe other actions (lattice tops and casual poking, respectively) and don’t fit the specific baking purpose here.

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