Crust for Veggie Pot Pie Recipe - Allrecipes.com
Crust for Veggie Pot Pie Recipe

Crust for Veggie Pot Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 crust Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

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!

 
Most Helpful Critical Review
Jul 01, 2005

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

 
Oct 26, 2005

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

 
Jan 07, 2004

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

 
Oct 18, 2004

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 favorite French Pastry Pie Crust from this site.

 
Oct 02, 2003

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! LUV IT! A++++

 
Mar 06, 2006

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

 
Jan 23, 2003

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!

 

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Nutrition

  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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