5 from 1 vote A simple and delicious low sodium pie crust from 4 simple ingredients you can find around your house. Sodium 122mg Potassium 33mg Phosphorus 37mg Protein 2g Calcium 24mg Magnesium 4mg A simple and delicious low sodium pie crust from 4 simple ingredients you can find around your house. Recipe Information Servings:6 pieces Course: Dessert, Dinner Cuisine: French Method: Baking Nutrients: High Phosphorus, High Saturated Fat, Low Cal, Low Potassium, Low Sodium Ingredients1.5 cup AP flour 2 tbsp White Sugar2 tbsp Milk 1/2 cup Vegetable oil Nutrition Facts Low Sodium Pie Crust Amount Per Serving Calories 228 Calories from Fat 180 % Daily Value* Fat 20g31%Saturated Fat 15g94%Cholesterol 1mg0%Sodium 122mg5%Potassium 33mg1%Carbohydrates 13g4%Fiber 1g4%Sugar 5g6%Protein 2g4% Vitamin B1 1mg67%Vitamin B2 1mg59%Vitamin B3 1mg5%Vitamin B5 1mg10%Vitamin B6 1mg50%Vitamin B12 1µg17%Vitamin D 1µg7%Vitamin E 1mg7%Vitamin K 5µg5%Calcium 24mg2%Copper 1mg50%Folate 22µg6%Iron 1mg6%Manganese 1mg50%Magnesium 4mg1%Phosphorus 37mg4%Selenium 4µg6%Zinc 1mg7% * Percent Daily Values are based on a 2000 calorie diet. InstructionsPour 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.