Why will pie pastry dough bake up more tender when the fat is well worked into the fl our (before water is added) than when it is left in larger chunks? Why is fl uid milk usually scalded before it is...

Why will pie pastry dough bake up more tender when the fat is well worked into the fl our (before water is added) than when it is left in larger chunks?

Why is fl uid milk usually scalded before it is used in yeast-raised doughs? Why might you not want to scald milk before use?