How is salt incorporated into pie dough?

Dissolving salt in the water is an effective method to incorporate it into pie dough because it ensures that the salt is evenly distributed throughout the mixture. When salt is dissolved, it breaks down into its constituent ions, which can easily penetrate and flavor the flour more uniformly than if it were added in granulated form. This method also helps to ensure that the salt does not create dry patches or lumps in the dough, which can occur if it is simply sifted with the flour or blended with the fat. By using water, the salt becomes part of the hydration process, allowing it to interact more thoroughly with the flour's proteins, enhancing gluten development, and ultimately improving the texture and flavor of the pie crust.