Rice Pie1 Reviews
“This is a hearty dinner pie.” - by MARBALET
Original recipe yields 1 - 9 inch pie
- Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
- Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
- Bake at 350 degrees F ( 175 degrees C) for 20 minutes.
Amount Per Serving (8 total)
- 515 cal
- 30 g
- 53.4 g
Based on a 2,000 calorie diet
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