ABSTRACT
Why This Works-The traditional salt dough recipe has less salt and no vegetable oil or alum. The vegetable oil and alum help to keep the dough from cracking while rolling it into shape. This salt dough recipe uses one less cup of salt. The dough remains more flexible and stays soft longer while kneading. Heating the ingredients on the stove makes the dough less sticky when rolling it out. It is important to note that this crust is baked for a longer time at lower temperature than other salt dough recipes in this book. When the salt dough is baked at a higher temperature like 350ºF, the dough puffs up more. By baking this crust at 200ºF for an hour, the dough doesn’t bubble up.
