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Showing You How To Give Up Sodium Without Giving Up Your Life


Pie Crust 2

Another recipe my daughter Tori found (she's getting good at this). It's fairly high in fat, but it makes a wonderfully flaky, slightly sweet crust, just right for fruit pies. The food processor makes preparation a lot easier. This makes enough for two large 2-crust pies

2 1/2 c Flour
2 T Sugar
8 T Shortening,Chilled
12 T Unsalted Margarine,Chilled
6 to 8 T Water

Place flour and sugar in food processor bowl. Pulse until mixed. Add shortening and process until mixture has the texture of sand, about 10 seconds. Slice margarine over top. Process until mixture is pale yellow and resembles coarse crumbs, about 10 1-second pulses. Turn mixture into medium bowl. Sprinkle 6 tablespoons of cold water over mixture. Fold and press with rubber spatula until mixture sticks together, adding up to 2 more tablespoons of water if needed. Divide dough into 2 balls, flatten each and wrap in waxed paper or plastic wrap. Refrigerate at least 1 hour. Roll out between sheets of waxed paper or plastic wrap. Transfer to pie plate.

Yield: 12 Servings

Sodium Category: SodiumFree

Diabetic Exchanges
1 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
4 Fat

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 12

Amount Per Serving
Calories 279
Calories from Fat 181

% Daily Values *

Total Fat 20 gr
  Saturated Fat 4 gr
  Polyunsaturated Fat 6 gr
  Monounsaturated Fat 9 gr
Cholesterol 0 mg
Sodium 1 mg
Potassium 31 mg
Carbohydrates 22 gr
  Dietary Fiber 0.7gr
Protein 3 gr
30%
21%
 
 
0%
0%
1%
7%
3%
 

Vitamin A
Vitamin C
Calcium
Iron
10%
0%
1%
7%

* Percent Daily Values are based on
a 2000 calorie diet