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Crust for Veggie Pot Pie

Crust for Veggie Pot Pie


This crust is terrific for a vegetable pot pie!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



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


  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.
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Michigan Mommy

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 parsley (dried) to the dough and maybe some finely shreeded cheese (this works out great if you haven't tried it, add about 1 cup and mix as usual) If you try this recipe you won't be dissapointed! Thanks!


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

Fou Fou

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