Can this pie crust be saved?
Last night, I made two pie crusts using Plugra and rendered leaf lard. I had doubled all the ingredients in the recipe -- except for the salt!! So, there's only 1/4 t. for 2.5 cups of flour. I realized my error when I tasted the raw crust. At the moment, I'm planning to toss these and make new ones because I can't figure how to distribute extra salt in crusts already "put together" but thought I'd tap into the collective wisdom of this group to see if any remedy exists. Thanks!
Oh heavens don't you dare pitch that pastry. If you really feel you can't deal with unsalted crust, you can sprinkle the pastry (VERY VERY SPARINGLY) with salt when you roll it out. It won't be distributed just exactly as evenly as if it had been in the dough itself, but it should do the trick. On the other hand, I put very little salt into pastry that's intended for a sweet (dessert) filling. So really, i doubt you'll notice much when it's served. Another thing you could do for a sweet filling would be to sprinkle the pastry with granulated sugar - this will lift the flavour just enough that no one will notice the absence of salt.