Using room-temperature ingredients when pastries
Pastries of any kind should be thoroughly chilled while mixing the ingredients and before baking. This might seem like a minor step, but the difference between chilled ingredients and room-temp ingredients is quite large.
After portioning out all of the ingredients, put everything in the fridge and leave them for an hour. Only then should you begin incorporating the ingredients in a mixing bowl. The end result is a flakier exterior or crispier exterior with a soft, chewy center. You can try this with any pastry, from pies to cookies and even cake batter.