Best Low Sodium Pie Dough Recipes

LOW SODIUM PIE CRUST

Steps:

• Whisk together flour and sugar in a mixing bowl. In a separate bowl, whisk together oil, oat milk, and vanilla until well combined. Add wet ingredients in with dry ingredients and mix until fully combined.
• On a lightly floured service, roll your dough into a ball. Cover and refrigerate forOne Hour
• Remove dough from the refrigerator. On a lightly floured service, roll the dough until you have a 10-12 inch circle, leaving room to create a nice thick crust.
• For a baked pie shell, prick the bottom and sides with a fork and bake at 450 degrees for 12 minutes, or until golden brown. For an unbaked shell, fill with pie filling and bake as directed in the filling recipe.

LOW SODIUM PIE DOUGH

Steps:

• Sift the flour into a bowl.
• Add the butter or butter and shortening mix. Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
• Gradually stir in the water until the mixture binds itself together.
• Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
• Note: a general guide when making pie dough is to use half as much fat to flour. The use of shortening will make the end texture more flaky. Instead of adding water, milk can be used to make the cooked dough softer in texture. Using self-rising flour instead of all-purpose will also have the same result.

LOW SODIUM, FLAKY PIE CRUST

Steps:

• Cut shortening or butter in 1/2 inch pieces. Chill the cut pieces in the freezer for at least 15 minutes.
• Combine the cold water and vinegar in a measuring cup and set aside in the refrigerator while you prep the rest of the ingredients.