Low Sodium Pie Crust

Low sodium pie crust recipe
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


  • 1.5 cup AP flour
  • 2 tbsp White Sugar
  • 2 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.


  • 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.
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