Name: Low Sodium Pie Crust
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.5 cup AP flour; 1/2 cup Vegetable oil; 2 tbsp Brown Sugar; 2 tbsp Oat Milk; .5 tsp Vanilla

Low Sodium Pie Crust

Anthony Valentine, Kidney-Friendly Chef

5 from 1 vote

A simple and delicious low sodium pie crust from 4 simple ingredients you can find around your house.

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High Phosphorus, Low Cal, Low Potassium, Low Sodium

Total Time: 20

Servings: pieces

Serving Size:0.6 pie

Nutrition

Calories:289 kcal

Carbs:28 g

Sodium:4 mg

Potassium:33 mg

Phosphorus:34 mg

Protein:3 g

Fiber:1 g

Instructions

Whisk together flour and sugar in a mixing bowl. In a separate bowl, whisk together oil, oat milk, and vanilla until well combined. Add wet ingredients in with dry ingredients and mix until fully combined.
On a lightly floured service, roll your dough into a ball. Cover and refrigerate forOne Hour
Remove dough from the refrigerator. On a lightly floured service, roll the dough until you have a 10-12 inch circle, leaving room to create a nice thick crust.
For a baked pie shell, prick the bottom and sides with a fork 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.

Full Nutrition

Nutrition Facts

Low Sodium Pie Crust

Amount Per Serving (0.6 pie)

Calories 289 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 15g94%

Sodium 4mg0%

Potassium 33mg1%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin A 10IU0%

Vitamin B1 1mg67%

Vitamin B2 1mg59%

Vitamin B3 2mg10%

Vitamin B5 1mg10%

Vitamin B6 1mg50%

Vitamin D 2µg13%

Vitamin E 1mg7%

Vitamin K 4µg4%

Calcium 15mg2%

Copper 1mg50%

Folate 57µg14%

Iron 1mg6%

Manganese 1mg50%

Magnesium 7mg2%

Phosphorus 34mg3%

Selenium 11µg16%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (120)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.