Lunch: Crust for Veggie Pot Pie
Recipe by PATTECAKE This crust is terrific for a vegetable pot pie!
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
8 tablespoons ice water
Instructions
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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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
