Recipe by PATTECAKE
"This crust is terrific for a vegetable pot pie!"
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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 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.
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 favorite French Pastry Pie Crust from this site.
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++++
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Crust for Veggie Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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