Do you use salted or unsalted butter for meat pie crust?

You can use either salted or unsalted butter for a meat pie crust, but unsalted butter is generally preferred. Here's why:

* Control over salt: Unsalted butter allows you to control the salt level in your crust, ensuring it doesn't become overly salty due to the salty filling. You can then add salt to the dough to your liking.

* Flavor flexibility: Unsalted butter lets you create a more nuanced flavor profile in your crust. You can experiment with different herbs, spices, and other additions without the butter contributing extra saltiness.

* Better texture: Some bakers believe that unsalted butter creates a slightly flakier and more tender crust due to its higher fat content.

However, if you prefer to use salted butter:

* Use less salt: Adjust the amount of salt you add to the dough to compensate for the salt in the butter.

* Taste as you go: Taste the dough before baking to ensure it's not too salty.

Ultimately, the choice is up to you and your personal preference. Both salted and unsalted butter can work well in a meat pie crust. Just be mindful of the salt content and adjust accordingly!