Here's why scoring is done:
* To prevent puffing: Scoring allows steam to escape during baking, preventing the pastry from puffing up too much and potentially cracking.
* To create a decorative pattern: Scoring can create visually appealing patterns on the surface of the pastry, adding an element of presentation.
* To help with even baking: Scoring helps ensure that the pastry bakes evenly, as the cuts allow heat to reach the center more efficiently.
Examples:
* "Score the top of the pie crust with a sharp knife."
* "Use a fork to score the surface of the pastry before baking."
It's important to note that scoring is usually done on the top surface of the pastry, not the bottom.