I have tried almost every pie crust known to man: butter, lard, crisco, combo butter/crisco, vinegar, vodka, egg, baking powder, buttermilk, etc. and I am never satisfied with the taste of the crust.
I am not talking about tenderness or flakiness. But TASTE.
Am I wrong in expecting pie crust to be salty? I am NOT expecting it to be over-salted, mind you. But salty enough to resemble a pastry shop crust. I thought pie crust is supposed to taste like salted butter so that the saltiness of the crust contrasts with the sweetness of the sweet pie filling (whether it's apple pie or pecan pie or pumpkin or whatever). I don't know if this is a matter of using salted butter (all the recipes say use UNSALTED butter), adding more salt, or using a recipe that omits sugar (all of them seem to require sugar).
Any pie experts in Chowland who can solve this mystery?
By the way, I recall reading a cookbook where it said that the "fad" of using unsalted butter in all baked goods usually results in an under-salted (and UNDER-FLAVORED) product. I am gonna see if I cam remember who said that. However I always follow recipes to a TEE and I have been using unsalted butter in all crust recipes.
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