Low Sodium Pie Crust

I know..you don't have to remind me. I'm on a cardiac diet and I know I have to watch my sodium, among other things. Some habits die hard though, and I need a treat every now and then. I found this low sodium pie crust that will be great for my fruit pies this spring and summer. It makes 2 large crusts.


Ingredients:
2 1/2 c Flour
2 T Sugar
8 T Shortening,Chilled
12 T Unsalted Margarine,Chilled
6 to 8 T Water

Place flour and sugar in food processor bowl. Pulse until mixed. Add shortening and process until mixture has the texture of sand, about 10 seconds. Slice margarine over top. Process until mixture is pale yellow and resembles coarse crumbs, about 10 1-second pulses. Turn mixture into medium bowl. Sprinkle 6 tablespoons of cold water over mixture. Fold and press with rubber spatula until mixture sticks together, adding up to 2 more tablespoons of water if needed. Divide dough into 2 balls, flatten each and wrap in waxed paper or plastic wrap. Refrigerate at least 1 hour. Roll out between sheets of waxed paper or plastic wrap. Transfer to pie plate.

Nutrition:Calories 279
Total Fat 20 gr
Saturated Fat 4 gr
Polyunsaturated Fat 6 gr
Monounsaturated Fat 9 gr
Cholesterol 0 mg
Sodium 1 mg
Potassium 31 mg
Carbohydrates 22 gr
Dietary Fiber 0.7gr
Protein 3 gr 30%