Why is sifting flour often recommended in pastry making?

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Sifting flour is about aerating and breaking up lumps to create a light, uniform base for pastry. When flour is sifted, lumps are crushed and air is introduced, so it measures more evenly and mixes smoothly with liquids and other dry ingredients. That even distribution helps the dough hydrate consistently, preventing dry pockets that can lead to a dense or uneven texture. In pastry, where a tender, delicate crumb is the goal, this uniform foundation supports a smoother dough and more consistent baking. Sifting also helps spread any leavening agents or salt evenly through the flour. It doesn’t remove flavor, increase gluten formation, or add moisture—the benefit is lighter, more uniform flour to work with.