Low Sodium Pie Dough Recipes

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:

• 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.

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 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.

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

LOW FAT, LOW SODIUM APPLE PIE

Steps:

• Core, peel and slice apples. Sprinkle with 1/4 cup sugar and corn starch. Mix and set aside.
• Mix oil and milk. Place one Phyllo sheet on some paper towels, brush with milk mixture, sprinkle about 1/4 of the crushed oyster crackers. Place another sheet on top and repeat. Place sheets in a 9 inch pie pan. Do the same with two more sheets of Phyllo, placing them in the opposite direction.
• Fill pie, sprinkle on the Cinnamon. Take the last sheet of Phyllo and brush with milk mixture, sprinkle the remaining cracker crumbs and fold in half. Place that on top of the pie and fold over and smooth down the edges of the other sheets. Brush top with the milk mixture and sprinkle with sugar.
• Bake at 425° F until nicely browned -- .