Discriminating bakers and chefs typically use unsalted butter in their recipes because it gives them more control over the salt content and flavor of their dishes. However, sometimes a recipe calls for salted butter, but all you have is unsalted butter. So here’s a simple rule of thumb to use so you can make the recipe with unsalted butter. Just remember, for every half cup (1 stick or ¼ lb) of salted butter required, you can add ¼ teaspoon of salt to Challenge Unsalted Butter.

1. 1
   Begin with cold, firm Challenge European Style Butter.
2. 2
   Cut butter into half-inch cubes.
3. 3
   Cut butter into flour and salt, being careful not to over-blend.
4. 4
   Gradually sprinkle in water, stirring gently with a fork or your fingertips. Only add enough water to moisten and bind the dough.
5. 5
   Shape the dough into a 4 to 5 inch disc; wrap and refrigerate for 30 minutes before rolling.
6. 6
   Remove the dough from the refrigerator and roll it out.
7. 7
   Butter the bottom, sides, and rim of the pie plate before positioning the pastry in it.
8. 8
   Cover with plastic wrap and chill-shaped pie pastry in the freezer for about 10 minutes or for 30 minutes in the refrigerator.