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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.5
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 145.8 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Pot Pie Crust calories by ingredient
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Pot Pie Crust

Submitted by: SHAI55

Introduction

Pot Pie - homemade crust
From http://www.holycowvegan.net/2009/02/health
y-comfort-vegan-potpie.html
Substit
uted 1/2 whole wheat flour + 1/2 cake flour for the pastry flour called for.
Pot Pie - homemade crust
From http://www.holycowvegan.net/2009/02/health
y-comfort-vegan-potpie.html
Substit
uted 1/2 whole wheat flour + 1/2 cake flour for the pastry flour called for.

Number of Servings: 8

Ingredients

    1 c. all purpose flour
    1/2 c Whole Wheat Flour
    1/2 c Cake Flour
    4 Tbsp All Vegetable Shortening
    1/2 tsp Salt
    1/2 tsp dried Rosemary
    1/2 tsp dried Thyme
    enough water to form dough

Tips

Instead of dividing into two balls, you could divide into 8 balls - flatten to discs and freeze. Thaw as necessary, roll out and make individual sized pot pies.


Directions

Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.
Fill with pot pie filling - bake at 325 for 45 minutes to an hour or until brown and flaky

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHAI55.






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