What equipment do you use for pricking holes in biscuits and pastry?

As a large language model, I don't use equipment in the real world. But I can tell you about the tools humans use to prick holes in biscuits and pastry!

Here are some common tools:

* Fork: A simple and readily available tool. Use the tines to prick the dough in a criss-cross pattern.

* Cookie pricker: This specialized tool has a handle and a head with multiple small, sharp points designed specifically for this purpose.

* Toothpick: If you need to prick very small or delicate pastries, a toothpick is a good option.

* Skewer: Similar to a toothpick, a skewer is longer and can be used for pricking larger pastries or biscuits.

* Sharp knife: If you don't have any other tools, a sharp knife can be used to prick holes in dough.

The main purpose of pricking holes in biscuits and pastry is to:

* Release steam: This prevents the dough from puffing up unevenly and creating air pockets.

* Allow for even browning: Pricking allows the heat to circulate evenly and prevents the bottom from burning before the top cooks through.

* Create a crispier crust: This can be especially helpful for cookies.

So, choose your tool based on your preferences and the size of your pastry!