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
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