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Veggie Pot Pie

This rich, flaky pot pie crust is fantastic and tastes very traditional.


  • Crust:
  • 2 c all-purpose flour
  • 1 tsp salt
  • 2/3 c shortening
  • 8 tbsp ice water
  • Filling:
  • White sauce
  • Veggies of choice


  1. Heat oven to 425 degrees F (220 degrees C).

  2. Mix 2 C flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 T 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" 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.

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