remains distinct in the crust, and when it heats during baking, steam is released, resulting in the pockets that make a flaky crust. Water is only added once the fat and flour are thoroughly combined. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten. This may be achieved with the use of a food processor, a specialized kitchen utensil called a pastry blender, or through various alternatives, like a pair of table knives held in one hand, or smearing the flour and fat together using the heel of the hand in a method known as . Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. Weak protein flour like cake flour is used for pastry making because it does not become overworked and tough as easily as bread flour. See also List of pastries Shortbread References Doughs Pastries Pies