I've done this very thing! I would roll out the crust first, sprinkle the salt around at that point, and then fold the crust like a brochure and roll it out again. (Bonus: The folding and rolling out helps give you layers upon layers for lots of flakiness.)
It won't be the exact same as if you'd put the salt in with the flour, of course, but as someone who sprinkles flaky salt on nearly all baked goods as a finishing touch, I can vouch that your crust will be just great!
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It won't be the exact same as if you'd put the salt in with the flour, of course, but as someone who sprinkles flaky salt on nearly all baked goods as a finishing touch, I can vouch that your crust will be just great!