Low-Sugar and Low-Sodium Pie Dough
Instead of adding water, milk can be used to make the cooked dough softer in texture. Using self-rising flour instead of all-purpose will also achieve the same results.
At a glance
1 cup all-purpose flour
1/3 cup butter, cubed
1/3 cup water, chilled to mix
Sift the flour into a bowl. Add the butter or butter and shortening mix. Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs. Gradually stir in the water until the mixture binds itself together. Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
Ready in 15 min
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