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Sodium Free Pie Crust

 





Double Pie Crust

































Single Pie Crust

The trick to getting a tender sodium free pie crust is to add just enough water so that the dough will be firm enough to form a ball, but will not be wet. If you find your crust is not tender, experiment with adding less water next time.

Zero mg. of sodium per crust

For Two (9 inch) pie Crusts

2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
5-7 Tablespoons ice cold water

Directions:

1. Measure flour into a large bowl. Add pieces of butter. Cut butter into the flour with a pastry blender until mixture resembles coarse cornmeal.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork from one side of the bowl to the other after each addition until mixture holds together when gathered into a ball. Knead dough ball lightly a few times.

3. Divide dough in half.

4. Roll out half of dough with a lightly floured rolling pin on a floured surface into a circle, about 12 to 14 inches round, and about 1/8 inch thick.

5. Carefully fold dough in half, lift gently and unfold into 9-inch pie pan.

6. Gently press dough against bottom and sides of pan. Trim dough overhang to 1/4 inch.

7. Fill crust with chosen ingredients. Repeat instruction number 4 for second crust.

8. Carefully fold dough for second crust in half; lift gently and place over the top of the pie filling, cutting off excess dough to 1/2 inch.

9. Seal the edges by folding the top crust under the bottom crust, then creasing the dough with your finger around the perimeter of the pie pan. Using a fork, poke several holes in the middle of the crust to allow steam to escape.

10. Bake pie according to recipe directions.

For One (9 inch) pie crust

1-1/2 cups flour
1/3 cup cold unsalted butter, cut into small pieces
4-5 Tablespoons ice cold water

Directions:

1. Follow Instructions 1 and 2 for Two (9 inch) pie crusts (above).

2. Roll out dough with a floured rolling pin on a floured surface into circle about 12 to 14 inches round and about 1/8 inch thick.

3. Carefully fold dough in half, lift gently and unfold into 9-inch pie pan. Trim dough overhang to 1/2 inch, then fold the edge under and crease the dough with your finger around the perimeter of the pie pan.

4. Fill crust with chosen ingredients. Bake according to recipe directions.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds