Low Sodium Pie Dough Food

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.

LOW SODIUM PIE CRUST

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.