Pastry techniques involve various methods used to create different types of pastries, such as tarts, pies, and croissants. Key techniques include mixing, where ingredients are combined to form a dough, and rolling, which shapes the dough to the desired thickness. Another important technique is blind baking, where a pastry shell is pre-baked without filling to prevent sogginess. Additionally, lamination is used in making flaky pastries like puff pastry, where layers of dough and fat are folded together to create a light, airy texture.