I have been omitting salt from pie crusts for years and been well-satisfied with the taste of my crusts, but I will try adding salt to the next one after reading this. I always use my stand mixer and it works great. Food processor overworked the dough no matter how little I pulsed. My cousin Jeff shared a tip that I now always use: I measure the max amount of water at the beginning of the process, and put the measuring cup in the freezer. When I'm ready to use it, it has a thin skin of ice on top. I believe this allows me to use less water. I'm afraid even though the KAF recipes always say, "ice water", I was being lazy and using (cold) water that had been stored in my refrigerator.

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