Pie Crust
Serves: 8
 
Ingredients
  • Frozen dough for 1 or 2 pie crusts (do not thaw before using)
Instructions
  1. Preheat oven to the appropriate temperature for the pie you are making
  2. Remove dough for 1 pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough for 1 pie crust on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, you can freeze it a few more minutes before continuing to roll it out.
  3. After the dough has been rolled out so it will overlap the pie pan, fery lightly flour the dough after it’s rolled out (this side will be on the bottom of the pie pan; the flour will keep it from sticking to the pan.) Then turn the waxed paper over on the pie pan, centering the rolled-out dough on the pan. Carefully peel the waxed paper off the dough.
  4. Trim the pastry to ½ inch beyond the edge of the pie plate.
For a baked pastry shell:
  1. Preheat oven to 425 degrees.
  2. Generously prick the bottom and sides of the pastry in the pie plate with a fork, including pricking all around where the bottom and sides of the pastry meet.
  3. If you want a fluted edge, place your thumb against the inside the pastry, and use your other hand’s thumb and index finger to press dough around your first thumb. If you want a rope edge, pinch the pastry edge, pushing forward on a slant with your bent index finger and pulling back with your thumb.
  4. Line the pastry edges with a double-thickness of foil. Bake in the preheated oven for 8 minutes. Remove the foil and bake 5-6 minutes more, or until crust is golden. Cool the pan on a wire rack.
For a filled pie:
  1. Don’t prick the pie dough. Pour filling into the pastry-lined pie plate.
  2. For a double-crust pie, remove dough for the 2nd pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, freeze it a few minutes before continuing to roll it out.
  3. After the dough has been rolled out so it will overlap the pie pan, cut several slits in the dough. Turn the waxed paper over on the pie pan, centering the rolled-out dough on top of the apple mixture. Carefully peel the waxed paper off the dough.
  4. Pinch the edges of the top and bottom dough together. If you want a fluted edge, place your thumb against the inside the pastry, and use your other hand’s thumb and index finger to press dough around your first thumb. If you want a rope edge, pinch the pastry edge, pushing forward on a slant with your bent index finger and pulling back with your thumb.
  5. To prevent the crust from over browning, cover the edge with aluminum foil.
  6. Bake in the preheated oven as directed in the pie recipe.
Nutrition Information
Sodium: 36 mg per serving for a 2-crust pie
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/pie-crust/