Pie Crust

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Yield: 3 pie crusts

Ingredients

2 cups All-purpose flour
1 teaspoon Salt
6 ounces Vegetable shortening
6 tablespoons Water, ice cold

Preparation

1. Put water and shortening in freezer for 20 minutes until they are cold.
2. Put flour, salt and shortening in a food processor. Blend until it looks like coarse corn meal.
3. Add one tablespoon of ice-cold water at a time. When all six tablespoons are in, pulse until it forms a ball. Let spin two times more.
4. Weigh and divide into three equal balls. Let rest for 20 minutes. Roll out and put into 8-9 inch pie pans.
5. Freeze and use as needed.

Nutrition information per pie crust

Calories: 756 Total Fat: 52g Saturated Fat: 13g Carbohydrate: 64g Protein: 9g Sodium: 780mg Vitamin A: 0ųg Vitamin C: 0mg Calcium: 14mg Iron: 4mg Folate: 243ųg