Pastry preparation involves combining flour, fat, and water to create a dough. The type of fat used, such as butter or shortening, affects the texture and flavor of the pastry. Ingredients are mixed until just combined to avoid overworking the dough, which can lead to toughness. Once the dough is prepared, it is often chilled to relax the gluten, making it easier to roll out. The rolled dough can then be shaped into various forms, such as tarts, pies, or pastries, and filled with sweet or savory ingredients before baking to achieve a golden, flaky finish.