is my pastry too salty for mincepies?

[noarguments]

Pastry chilling in fridge. But it tastes salty. The recipe did say a big pinch of salt, and no sugar. Will it be alright in the end or should I start again with a different recipe and use what I've done for something else? I rarely make pastry, but I just can't remember whether its supposed to taste salty.
TIA

Not in my experience. I usually make sweet pastry with sugar tho. Can you freeze this batch to use for something else?

Recipe I use is 6oz flour, 1oz icing sugar , grated rind of one orange - whizz this into crumbs then bind with one beaten up egg.

Gig - er, surely you need some butter in there?

Recipes do sometimes specify salt in cakes and pastry for sweet fillings - I never put any in but a little is OK. Maybe your pinch was too big - if it tastes noticably salty I think I'd keep this batch for a savory pie and make some more.

Sorry 3oz butter too