Good materials, however, will not produce good pastry unless the operator's touch is light. When rubbing the butter into the flour the tips of the fingers - the coolest part of the hand - should be used. Water should be stirred in with the blade of a broad knife; the kneading and rolling must be done with the light even pressure and dexterous movements which can be acquired only with practice and experience.

Pastry must always be rolled out with short forward movements; it must never be rolled backwards and forwards. Short pastry should not be turned over, as the upper side is the smoothest and has the best appearance when baked.

Puff Pastry should never be rolled out right up to the edges. This would force the air out, and the more air shut into the pastry the better it will rise. The edges can be flattened down to the desired thickness either by pressing them with the rolling-pin or giving them a gentle inward roll.