Why does pastry blistered?

* Too much moisture in the dough. If there is too much moisture in the dough, it can cause the pastry to rise too quickly in the oven, which can lead to blistering.

* Too much sugar in the dough. Sugar can also cause the pastry to rise too quickly, leading to blistering.

* Not enough fat in the dough. Fat helps to keep the pastry from becoming too dry and brittle, which can also lead to blistering.

* The oven is too hot. If the oven is too hot, it can cause the pastry to cook too quickly, which can lead to blistering.

Here are a few tips to help prevent pastry from blistering:

* Make sure to measure the ingredients accurately. Too much or too little of any ingredient can affect the texture of the pastry.

* Roll out the pastry evenly. If the pastry is not rolled out evenly, it can cause it to cook unevenly, which can lead to blistering.

* Prick the pastry with a fork before baking. This will help to release any trapped air and prevent the pastry from rising too quickly.

* Bake the pastry at the correct temperature. If the pastry is baked at too high a temperature, it can cause it to cook too quickly and blister.

* Let the pastry cool completely before cutting into it. If the pastry is cut into while it is still hot, it can cause it to tear or fall apart.