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Low Sodium Pie Crust

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pieces
Calories 228kcal


  • 1.5 cup AP flour
  • 2 tbsp White Sugar
  • 2 tbsp Milk
  • 1/2 cup Vegetable oil


  • Pour oil and milk together. Add to flour, stirring lightly with a fork.
  • Form into a ball using your hands.
  • Roll between two pieces of unbleached parchment paper. When dough is rolled out to about a 12 inch circle, peel off the top paper and put dough, paper side up, into pie plate.
  • Remove remaining parchment paper and trim the crust down to about 1/2 inch from the edges of the pie pan, fold edges under, and flute edges with a fork.
  • For a baked pie shell, prick bottom and sides 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. Makes one 9 inch pie shell.


Calories: 228kcal | Carbohydrates: 13g | Protein: 2g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 5µg | Calcium: 24mg | Copper: 1mg | Folate: 22µg | Iron: 1mg | Manganese: 1mg | Magnesium: 4mg | Phosphorus: 37mg | Selenium: 4µg | Zinc: 1mg