Crust for Veggie Pot Pie

Crust for Veggie Pot Pie

106
PATTECAKE 1

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

Ingredients

servings 265 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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.

basic and cooks up nicely. Put tin foil around edges to prevent too much browning!!

This recipe is very easy to prepare. I used 7 tablespoons of water and the dough was easy to roll out. This is an excellent, plain, flaky crust for pot pies but for fruit pies I would use my f...

This pie crust is REAL GOOD! I'm so happy that it turns out so good as this is the first time for me to make a pie crust (goes really well with chicken & vegetables). Real easy & taste great! LU...

This worked well and is *really* easy. I didn't have a pastry processor, but i used my hands and it worked ok.

Light, flaky goodness. Easy to throw together and goes well with every type of pot pie I've made; veggie, beef or chicken. A huge hit. Thanks!

We add celery seed to the crust to give it additional flavor