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Crust for Veggie Pot Pie

Read Reviews (99)

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

Ingredients Edit and Save

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Measuring All-Purpose Flour

Types of Salt

Original recipe makes 1 crust Change Servings

2 cups all-purpose flour
1 teaspoon salt

2/3 cup shortening
8 tablespoons ice water

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Directions

Heat oven to 425 degrees F (220 degrees C).
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.
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.
Use this pie crust as directed in your favorite pie recipe.

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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!

—Michigan Mommy

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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.

—JBBALUKONIS

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132 Ratings

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Oct 26, 2005

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

—Fou Fou

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Jan 07, 2004

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

—COOKINGWOLF

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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.

—MISSIMIN

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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++++

—AQUARINIUS

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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.

—CITEREH

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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!

—CATJENKINS

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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.

Nutritional Information

Crust for Veggie Pot Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 265
Calories from Fat: 157

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 4.3g 22 %
Cholesterol 0mg 0 %
Sodium 292mg 12 %
Potassium 34mg < 1 %
Total Carbohydrates 23.8g 8 %
Dietary Fiber 0.8g 3 %
Protein 3.2g 6 %
Sugars 0.1g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron 15 %
Thiamin 25 %
Niacin 19 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 32 %

* 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.