Which dough yields a flaky texture due to fat distribution?

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Flakiness in pastry comes from fat being distributed in a way that creates separate layers that can lift apart as the dough bakes. Flaky pie dough is made by cutting cold fat into the flour in larger, irregular pieces, leaving visible pockets of fat. As the dough heats, the water in the dough turns to steam and the fat blocks push the layers apart, forming thin, crisp flakes. This is why flaky pie dough produces a distinct, flaky texture.

Shortcrust and mealy pie dough seek tenderness rather than multiple delicate sheets, so their fat is distributed more evenly or processed to create a crumblier, less layered texture. Puff pastry also yields a flaky result, but through a different mechanism: many ultra-thin laminated layers built by repeated folding. In the context of how fat distribution creates flakiness, flaky pie dough best fits the description.