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Single Pie Shell       Printer Version
© Copyrighted 1997-2010
Vegan – 1 Carb Choices

Use for all single pie shell recipes.

Serves 8
Nutritional Information
Sodium Per Recipe:
2.519 mg
Sodium Per Slice with 8-cut Pie:
.315 mg
Per Serving: Calories:
Calories: 171
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 sticky.

    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.

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