Should you prick puff pastry before baking?

* Prevents puffing: Puff pastry relies on steam to create its layers. If you don't prick it, the steam will get trapped inside, causing the pastry to puff unevenly or even burst.

* Ensures even browning: Pricking allows the heat to circulate evenly, resulting in a golden brown crust.

* Reduces shrinkage: Pricking helps release trapped air, reducing the risk of the pastry shrinking during baking.

Here's how to prick puff pastry:

* Use a fork or a toothpick to prick the pastry all over, making small holes about 1/2 inch apart.

* You can also use a pastry docker for faster and more even pricking.

Exceptions:

* Some recipes might call for leaving the pastry unpricked, especially if you want a very large, airy puff.

* You can also choose to only prick the bottom of the pastry if you're aiming for a more crispy base.

However, for most general puff pastry applications, pricking is a good practice to ensure optimal results.