Crust for Veggie Pot Pie

4.6
(163)

This crust is terrific for a vegetable pot pie!

18
18
18
18
18
Servings:
8
Yield:
1 crust

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • cup shortening

  • 8 tablespoons ice water

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.

Nutrition Facts (per serving)

265 Calories
17g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 265
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 22%
Sodium 292mg 13%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 3g 6%
Calcium 5mg 0%
Iron 2mg 8%
Potassium 34mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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