Nutritional Information Sodium Per Recipe: 2.519 mg Sodium Per Slice with 8-cut Pie: .315 mg
Per Serving: Calories:
Protein: 1.615 g
Carbohydrate: 13 g
Dietary Fiber: .423 g
Total Sugars: 1.097 g
Total Fat: 12.2 g
Saturated Fat: 3.024 g
Monounsaturated Fat: 5.014 g
Polyunsaturated Fat: 4.065 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .003 g
Total Omega-6 FA: 0 g
Calcium: 2.371 mg
Potassium: 17 mg
Sodium: .315 mg
Vitamin K: .047 mcg
1 cup unbleached white flour (2.5 mg)
1 tablespoon lemon juice (.019 mg)
2 teaspoons granulated sugar or Splenda (trace)
1/2 cup No Trans Fat Crisco * (12.5 mg)
3 to 4 tablespoons cold water (trace)
Combine the flour, lemon juice, and sugar (or Splenda), in a mixing bowl.
Cut in the unsalted butter with a pastry blender
or with two knives until the mixture is the consistency of coarse cornmeal or small peas.
Sprinkle in the cold water,
1 tablespoon at a time, tossing and stirring with a fork. Each time, add the water to the driest part of the mixture.
The dough should be moist enough to hold together when pressed gently with a fork, but it should never get
Shape the dough into a smooth ball with your hands and roll it out by hand or with a rolling pin.
You may want to refrigerate it for about 30 minutes in order to manage it better.
This recipe makes enough crust for
one 8-inch or 1-9 inch pie shell.
*Crisco without trans fat has half the saturated fats than unsalted butter and has only a trace of sodium.