This turned out to be a great crust for my vegetable pot pie. As another reviewer suggested, I added some dry oregano, but I imagine it would taste good just as is, and interesting to experiment with other herbs/seasonings. I also used Spectrum vegan organic shortening, which had a nice texture when mixing with the flour. I haven't had a pot-pie for at least 20 yrs (haven't eaten meat since then). Periodically, I check the Swanson Pot Pies at the grocery store, hoping they came up with a veggie pie (Amy's Vegan Pot Pies are too expensive for my liking), so I'm really excited to have found this great crust that's almost just how I remember it, but much healthier! Only part I miss is the skin-like dough along the bottom and sides, whereas this one is more crusty and browned. But I can't deduct stars for that; afterall, this is a Crust recipe! Next time, I'll try baking it for less time.
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This turned out to be a great crust for my vegetable pot pie. As another reviewer suggested, I...