What is effect that docking has on puff pastry and why this technique would be used?

Docking puff pastry involves poking small holes in the dough before baking, which helps prevent excessive puffing and creates a more even texture. This technique allows steam to escape during baking, ensuring the pastry remains crisp rather than becoming overly inflated or soggy. Docking is particularly useful for applications where a flatter surface is desired, such as for tarts or pastry shells, allowing for better filling adherence and presentation.