"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-25-2022, 01:10 AM   #1
Assistant Cook
 
AllRicksStuff's Avatar
 
Join Date: Nov 2021
Location: Central Arkansas
Posts: 47
Is it just me?

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.

__________________
a.k.a. Rick
At my age, "Happy Hour" is a nap...
AllRicksStuff is offline   Reply With Quote
Old 01-25-2022, 06:58 AM   #2
Master Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 5,028
I use them frequently and have not noticed a salty taste.

We each have a different palate.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 01-25-2022, 07:37 AM   #3
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,795
Quote:
Originally Posted by Just Cooking View Post
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.
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is offline   Reply With Quote
Old 01-25-2022, 08:07 AM   #4
Head Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 1,249
Making a pastry crust is so simple, IŽd never dream of buying one ready made!
karadekoolaid is online now   Reply With Quote
Old 01-25-2022, 08:40 AM   #5
Master Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 5,028
Quote:
Originally Posted by karadekoolaid View Post
Making a pastry crust is so simple, IŽd never dream of buying one ready made!
Cool.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 01-25-2022, 10:11 AM   #6
Executive Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 3,218
Quote:
Originally Posted by karadekoolaid View Post
Making a pastry crust is so simple, IŽd 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.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 01-25-2022, 10:15 AM   #7
Assistant Cook
 
AllRicksStuff's Avatar
 
Join Date: Nov 2021
Location: Central Arkansas
Posts: 47
Well, I guess it must just be me.
__________________
a.k.a. Rick
At my age, "Happy Hour" is a nap...
AllRicksStuff is offline   Reply With Quote
Old 01-25-2022, 10:57 AM   #8
Executive Chef
 
Join Date: Mar 2008
Posts: 4,417
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.
blissful is offline   Reply With Quote
Old 01-25-2022, 02:37 PM   #9
Head Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 1,249
Quote:
Originally Posted by Just Cooking View Post
Cool.

Ross
It is, isnŽt 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?
karadekoolaid is online now   Reply With Quote
Old 01-25-2022, 06:18 PM   #10
Chef Extraordinaire
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 11,800
As one of my former girl friends once told me, "It's not you, it's me."
__________________
The older I get, the harder it is to tolerate STUPID!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 01-25-2022, 07:28 PM   #11
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,614
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
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 01-25-2022, 08:37 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 27,551
Send a message via Skype™ to taxlady
Quote:
Originally Posted by bethzaring View Post
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 03:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.