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.
Nutrition Facts : ServingSize 0.6 pie, Calories 289 kcal, Carbohydrate 28 g, Protein 3 g, Fat 19 g, SaturatedFat 15 g, Sodium 4 mg, Fiber 1 g, Sugar 4 g
COUNTDOWN #1 BEST PIE CRUST EVER
Provided by Aarón Sánchez
Time 2h10m
Yield 1 crust
Number Of Ingredients 6
Steps:
- Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
- Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
- For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
FLAKY PASTRY DOUGH
Provided by Food Network
Categories dessert
Time 50m
Yield 2.3 pounds dough (enough for two 9-inch double-crust pies)
Number Of Ingredients 5
Steps:
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
CARLA'S CLASSIC PIE DOUGH
My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.
Provided by Carla Hall
Categories dessert
Time 1h
Yield Two 9-inch crusts
Number Of Ingredients 4
Steps:
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
LOW SODIUM PIE DOUGH
while most frozen,store bought crusts come in at 648 or better calories,this one is 138,and also low sodium and low sugar.
Provided by agshare
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 124.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.9, Carbohydrate 11.9, Fiber 0.4, Sugar 0.1, Protein 1.7
EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
FLAKY PIE DOUGH
Provided by Food Network
Time 1h20m
Number Of Ingredients 10
Steps:
- To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
- Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
- To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
- Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
- Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
LOW SODIUM PIE CRUST
Provided by LoSo Foodie
Time 22m
Number Of Ingredients 3
Steps:
- Pour oil and milk into a large mixing bowl and stir together.
- Slowly add flour, stirring lightly with a fork.
- Work mixture with your hands to form a large dough ball.
- Continue to work the dough until it is no longer tacky to the touch.
- Place dough ball between two pieces of wax paper and roll into a 12-inch circle.
- Remove the top piece of wax paper. Pick up the dough using the bottom piece of wax paper. Place the dough, paper side up into a tin pie plate or glass dish that has been sprayed with non-stick. (Essentially you flip the dough so the dough side is in the dish and the remaining piece of wax paper is on the top)
- Trim the excess pie dough from around the edges. If you prefer, pinch along the edge for a crimped look.
- To pre-bake your pie shell, prick the bottom with a fork and bake at 450 for 12 minutes or until golden brown.
- FOr an unbaked shell, fill the pie filling and bake as directed in the pie recipe.
Nutrition Facts : Calories 208 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice of pie, Sodium 2 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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.
Nutrition Facts : ServingSize 0.125 of 9-inch pie crust, Calories 266 kcal, Sugar 1 g, Sodium 2 mg, Fat 17 g, SaturatedFat 4 g, TransFat 2 g, Carbohydrate 24 g, Fiber 1 g, Protein 3 g, UnsaturatedFat 12 g
FLAKY PIE DOUGH
Provided by Food Network
Categories dessert
Yield 1 two-crust pie, about 1 1/4 p
Number Of Ingredients 5
Steps:
- To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
- Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
- To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all.
- Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days
More about "low sodium flaky pie crust food"
KETO PIE CRUST RECIPE WITH ALMOND FLOUR - CASSIDY'S …
From cassidyscraveablecreations.com
HOW TO MAKE PERFECT PIE CRUST (A STEP-BY-STEP GUIDE) …
From thekitchn.com
EASY FLAKY OIL PIE CRUST - LITTLE SWEET BAKER
From littlesweetbaker.com
PERFECTLY FLAKY PIE CRUST : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel30.sni.foodnetwork.com
FLAKY PASTRY DOUGH RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
FLAKY BUTTER PIE CRUST RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
PERFECTLY FLAKY PIE CRUST RECIPE | AIDA MOLLENKAMP | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
FLAKY KETO PIE CRUST | KETODIET BLOG
From ketodietapp.com
TWO CRUSTED PIE DOUGH RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
HOMEMADE PIE CRUST RECIPE: SO FLAKY! -BAKING A MOMENT
From bakingamoment.com
KENTUCKY DERBY CHOCOLATE, PECAN & BOURBON PIE
From eatingwell.com
LIGHT PIECRUST | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
PERFECTLY FLAKY PIE CRUST RECIPE | AIDA MOLLENKAMP | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
HEALTHY PIE CRUST | NATURALLY OIL-FREE & VEGAN - A VIRTUAL VEGAN
From avirtualvegan.com
HOW TO MAKE A PIE CRUST | PERFECT PIE CRUST RECIPE | INA GARTEN
From foodnetwork.cel30.sni.foodnetwork.com
FLAKY KETO PIE CRUST (5-INGREDIENTS) - LOW CARB YUM
From lowcarbyum.com
ALL-CRUST SHEET PAN CHICKEN POT PIE RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.cel29.sni.foodnetwork.com
HOW TO MAKE THE BEST FLAKY PIE CRUST - THE FOOD CHARLATAN
From thefoodcharlatan.com
PUMPKIN PIE FOR TWO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
THE BEST FLAKY KETO PIE CRUST - ONLY YOU WILL KNOW IT IS KETO ...
From ketofocus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love