What is the purpose of salt in pie crust?

Answer 1

Salt, many people say is not needed in pastries.

However, I beg to differ.

Yes, you can make pastries, but without salt, you can not make GREAT pastries.

Sugar, in pastries are to add sweetness to them.

Salt on the other hand, brings out more flavor and sweetness in them.

Therefore, you get pastries bursting with flavor.

However, be advised. If you add too much salt, it will only make it salty and not perform its duty as the flavor boomer.
Salt improve the taste of foods.
Salt is added to improve the taste of pastries.

Answer 2

As long as your talking about a standard 3-2-1 pie crust recipe, these ingredients play a very standard part as in most dough recipes. Salt is hygroscopic meaning it retains moisture. The combination of the two brings a soft, moister texture. The ratio of water to dough you might notice is significantly drier than most doughs which gives the crust that signature crumble, however with less salt and water, you come up with a burnt, flowery taste. Gluten has a hard time forming properly without water, and sugar btw, sugar is just as important if not more.

Answer 3

Salt adds flavor to all baked goods. It also potentiates the flavor of other ingredients, including butter and flour.

Answer 4

When you peel and slice the apples, put the apples in water with

Lemon juice or Salt added to the water, this will stop the apples discolouring

Answer 5

Salt adds flavour to the pastry. In some cases I think it helps hold the air in the mixture if mixed with types of fat eg butter, lard,etc but I'm not sure.

Answer 6

there are two purposes of salt in baking

1) to lessen the sweetness of the cake if it becomes too sweet

2) it helps the baking powder in the rising of the cake

Answer 7

i think it makes it tasteful..