No Salt Pie Crust From The No Salt Cookbook Food

NO SALT PIE CRUST FROM THE NO-SALT COOKBOOK

Steps:

• Mix firsst 3 ingredients, cut in butter, add cold water. Should be soft formed ball not sticky. Ref to make easy to work with, roll out into pie crust.

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.

MOST INCREDIBLE NO FAIL PIE CRUST

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out and use with your favorite pie recipe!

PERFECT PIE CRUST

Steps:

• In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
• Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
• Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

NO-FAIL PIE CRUST

Steps:

• In a large bowl, stir together the flour, sugar and salt with a fork.
• Cut in the shortening with a fork until crumbly.
• In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
• Stir until all ingredients are moistened.
• Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
• Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
• When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
• Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
• Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
• Press with fingers to remove air pockets.
• Fill the crust.
• Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
• Bake as directed in the pie recipe you are following.
• Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
• FOR A PRE-BAKED UNFILLED PIE SHELL:.
• Prick the bottom and sides of a pastry lined pie pan with a fork.
• Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
• Cool on a wire rack (the shell will shrink and edges pull away from pan).
• Fill as desired.

EASIEST NO-ROLL PIE CRUST... PAT IN THE PAN

Steps:

• 1. In small bowl whisk oil and milk gently until cloudy, set aside.
• 2. In a 9-inch pie pan (glass is best*) combine the full cup flour with the salt/sugar, stirring with fork until well blended. Make a well (space) in the center and pour oil/milk mixture in it. Use fork to combine all ingredients just until dry ingredients are no longer dry and mixture is spreadable. Dip fingers in flour and use fingers to pat around evenly in pie pan. *By using a glass pan you can hold it up to the light and see where the thicker parts are and spread it around evenly. It is a light, soft dough and easy to spread. Use fork tines to score rim and poke around the pieshell to prevent bubbling. Bake in a 400 preheated oven until edges are brown, about 10 to 15 min. Keep an eye on it using fork to poke down any bubbling.
• 3. This is best for a pre-baked single shell pie such as for lemon meringue. Can be used raw and filled with fruit in a standard recipe but for the top crust you will have to use a traditional rolled crust recipe.