Crust for Veggie Pot Pie
Easy, simple. Came out flaky, just like I wanted. I did prick the bottom with a fork and throw it in the oven for 5 min (425) by itself before loading with pot pie. I can't say how much it helped, but the bottom wasn't the least bit soggy. (Once I filled it, I brought the heat down to 400 and cooked for 30 min with foil on the edges, 30 min without). THANKS! I will use this instead of buying for sure.
EDIT: I've used this a second time, prebaking the bottom, and then just putting the top on without foil for 30 min, watching until it browned up. Fantastic!
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Sep. 24, 2014