Crust for Veggie Pot Pie

Crust for Veggie Pot Pie

106
PATTECAKE 1

"This crust is terrific for a vegetable pot pie!"

Ingredients

{{adjustedServings}} servings 265 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 425 degrees F (220 degrees C).
  2. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
  3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
  4. Use this pie crust as directed in your favorite pie recipe.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

106
  1. 142 Ratings

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I made this today with veggie pot pie and it was wonderful! Next time I make this (and there will be a next time because this was very yummy) I would maybe add a touch of herbs like basil or pa...

All I tasted was shortening when I ate this. I plan to try "healthy pie crust" and "healthier pie crust" from allrecipes.

Does the job when in a pinch, but it rolls out much better if allowed to rest.