In pie dough, salt has a dual function including conditioning gluten and flavor contribution. The best description is:

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Salt in pie dough serves two main jobs: it helps condition the gluten so the dough forms a workable structure without becoming tough, and it contributes to flavor by enhancing overall taste. In a non-leavened crust, the gluten development is kept relatively restrained to keep the crust tender and flaky, and salt is there to modulate that development while boosting flavor. It doesn’t make the dough rise—that’s a job for leavening agents or yeast—and it isn’t the ingredient that speeds browning. It also isn’t a source of moisture; it can interact with water in the dough, but it doesn’t add water. So the best description is that salt conditions gluten and adds flavor.