Low Sodium Pie Crust
1 1/2 c of all-purpose flour
2 Tbsp milk
1/2 c vegetable oil
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 cooking spray. (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, flute by pinching 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.
14g Fat (1g Saturated fat, 1mg Cholesterol.) 2mg Sodium. 18g Carbohydrates (1g Fiber, <1g Total sugar.) 3g Protein.
No Healthy Swaps as this recipe is a Low-sodium swap for traditional pie crust.