Low Sodium Pie Dough – a delicious recipe with flour, butter, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the flour into a bowl.
2
Add the butter or butter and shortening mix. Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
3
Gradually stir in the water until the mixture binds itself together.
4
Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
5
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.
245
kcal
Calories
16
g
Fat
23
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/3 cup butter, cubed, 1/3 cup water, chilled to mix.
Yes, Low Sodium Pie Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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