Pie dough or flaky pastry is the standard American dough for pies. It can be made with butter, vegetable shortening or lard, but most often a combination of butter and shortening is used. Whatever fat is used, it is rubbed or cut into the flour and then moistened with water to form the dough. Salt is either dissolved in the water or added to the flour at the start. The more finely the fat is rubbed in, the less flaky and more mealy the baked dough will be.