Pro's: (1) Extremely simple to make. (2) Ingredients costed me $7 to make. (3) Took minimal time!
Note: I followed the recipe almost exactly but I followed the suggestion that I should bake the bottom crust a little bit first. This made for a mildly stronger crust. I stuck it in there for about 5 minutes then took it out to add the filling and top crust.
(1) However, doing so did make it a teensy bit more cumbersome to try to "seal" the two pie crusts together because the bottom crust was a little dry. (2) The call for 15 ounces of vegetables was unclear. I purchased a can of 15 ounces of chopped vegetables, but when you drain it, it is a lot less. After cooking this pie, I found it to be a little on the thin side (could be good if you like a higher crust to filling ratio if you don't mind the fat). I would say 20 ounces of veggies would be better. (2) Due to the fact that I possibly used fewer vegetables than I could have, the pepper to filling ratio was rather high, so there was a strong pepper taste. If you're using 15 ounces of veggies (undrained), I would say just use 1/4 to 1/2 teaspoons of pepper. (3) Could use a little bit of salt.
Otherwise, I thank you for this recipe. It was a delight to make. Please see my photos :)!
Was this review helpful?
2 users found this review helpful
Pro's: (1) Extremely simple to make. (2) Ingredients costed me $7 to make. (3) Took minimal...