Pie Crust Dough
Serves: 8
 
Ingredients
  • 2 cups all-purpose flour, sifted
  • ⅛ tsp salt
  • ⅔ cups shortening, chilled in the freezer for at least 30 minutes
  • 5-6 Tbsp ice cold water.
Instructions
  1. After you have chilled the shortening for at least 30 minutes, sift together the flour and salt.
  2. Using a pastry blender, cut in the frozen shortening until pieces are the size of small peas.
  3. Sprinkle 1 Tbsp of the ice cold water over part of the flour mixture. Toss gently with a fork, and push the moistened dough to the side of a bowl.
  4. Repeat, using 1 Tbsp of water at a time, until all of the dough is moistened. (You don’t want it to be wet, just moist. There will be some crumbly dough particles, not a solid mass.)
  5. Divide the dough in half. Form each half in a ball. Flatten the ball into a hockey puck shape, and then wrap it in plastic wrap. Freeze each of the plastic wrapped dough packages in the freezer for at least 20 minutes or up to 24 hours.
Nutrition Information
Sodium: 36 mg per serving for a double-crust pie
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/pie-crust-dough/