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Can this pie crust be saved?

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Susan Hope Nov 23, 2009 06:37 AM

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!

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    Nyleve Nov 23, 2009 07:00 AM

    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.

    6 Replies
    1. re: Nyleve
      goodhealthgourmet Nov 23, 2009 07:33 AM

      "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."
      ~~~~~
      even better, sprinkle with a mixture of sugar and salt (heavier on the sugar).

      1. re: Nyleve
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        Susan Hope Nov 23, 2009 07:42 AM

        Thanks for your response. I always thought that salt provided more than flavor, that the precise proportions were critical to the success of the pastry because of some chemical something-or-other that it provided (maybe tenderizing?).

        1. re: Susan Hope
          goodhealthgourmet Nov 23, 2009 07:46 AM

          tenderness & flakiness depend on the type of fat you use and the way you handle the dough - the salt is really just there as a flavor enhancer. you'll be fine!

          1. re: goodhealthgourmet
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            Susan Hope Nov 23, 2009 07:51 AM

            You guys are the best!!! Thanks so much, she said (wondering if she overhandled the dough).

            1. re: Susan Hope
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              Nyleve Nov 23, 2009 09:00 AM

              Stop overthinking this. Just bake and enjoy.

              1. re: Nyleve
                goodhealthgourmet Nov 23, 2009 04:06 PM

                +1 :)

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