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
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
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
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-CARB PIE CRUST
This pie crust is low carb, keto, and tastes like pecan pie by itself. Fill with filling and bake or cool as needed.
Provided by Drew Johnson
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
- Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 18.4 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 0.8 mg, Sugar 0.7 g
LOW-FAT ALL-PURPOSE PIE CRUST
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
- With machine running, add low-fat buttermilk until dough just holds together.
- Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 g
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