Is it just me?

[AllRicksStuff]

Do you find that store bought pie crusts are too salty? I've tried Pillsbury and the no-name brands and all are way too salty tasting to me. My mother made the best flaky pie crust on the planet and I never remember tasting any salt in it. I just want to taste the browned 'melt-in-your-mouth' pie crust, not salt.

[Just Cooking]

I use them frequently and have not noticed a salty taste.

We each have a different palate.

Ross

[msmofet]

Originally Posted by Just Cooking

I use them frequently and have not noticed a salty taste.

We each have a different palate.

Ross

+1.

I don't taste salt in Pillsbury crust. BUT I think our store brand tastes too sweet.

[karadekoolaid]

Making a pastry crust is so simple, I´d never dream of buying one ready made!

[Just Cooking]

Originally Posted by karadekoolaid

Making a pastry crust is so simple, I´d never dream of buying one ready made!

Cool.

Ross

[pepperhead212]

Originally Posted by karadekoolaid

Making a pastry crust is so simple, I´d never dream of buying one ready made!

+1!

I will say that I have tasted salty crusts in pies that others have made, and I figured that was a store bought crust, though I don't know what brand.

[AllRicksStuff]

Well, I guess it must just be me.

[blissful]

AllRicksStuff, it's not just you.
Each of us has a different tendency to use salt and scientifically our taste buds regrow in 11 days. People that traditionally use more salt, expect, and use more salt, people that traditionally use less salt, are very sensitive to it. That can change over time (11 days).


I have never eaten much campbell's soup since I was a kid. Then in my 40's I worked for a company and was given cases of the stuff. I couldn't tolerate the salt in it while my kids didn't even notice how salty it was. Now we've downshifted 3 years ago to even LESS salt with no processed foods. It's now very noticeable, anything with salt in it or miso (has salt) or soy sauce (has salt) in it.

[karadekoolaid]

Originally Posted by Just Cooking

Cool.

Ross

It is, isn´t it?
200 gms flour, 90-100 gms butter, pinch of salt, mix together, add a little water to bring it together, refrigerate for an hour, roll out.

What could be cooler than that?

[Sir_Loin_of_Beef]

As one of my former girl friends once told me, "It's not you, it's me."

[bethzaring]

Since I insist on using whole wheat pastry flour for pie crusts, I found great comfort when Chef June, remember her?, said it is impossible to make pie crusts with ww pastry flour. So I gave up and was delighted to find a very good pie crust available locally. It is gluten free and tastes and bakes wonderfully.

https://www.amazon.com/Wholly-Wholes...ct_top?ie=UTF8

[taxlady]

Originally Posted by bethzaring

Since I insist on using whole wheat pastry flour for pie crusts, I found great comfort when Chef June, remember her?, said it is impossible to make pie crusts with ww pastry flour. So I gave up and was delighted to find a very good pie crust available locally. It is gluten free and tastes and bakes wonderfully.

https://www.amazon.com/Wholly-Wholes...ct_top?ie=UTF8

I insist on wholegrain for my baking as well. I make pie crusts with wholewheat pastry flour. They are not as sturdy as white flour crusts, but they do work. They are harder to get into the pan without tearing. For sweet pies, I like the dough recipe for this Danish pear tart. I also have a recipe for wholewheat, savoury pie crust that I use for tourtière. The Danish crust is easier to work with.