Veggie Pot Pie Crust

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Veggie Pot Pie Crust

Crust for Veggie Pot Pie

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • ⅔ cup shortening

  • 8 tablespoons ice water

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

  2. 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.

  3. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11×7 inch 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.

Nutrition Facts (per serving)

265Calories17g Fat24g Carbs3g Protein
Nutrition FactsServings Per Recipe8Calories265% Daily Value *Total Fat17g22%Saturated Fat4g22%Sodium292mg13%Total Carbohydrate24g9%Dietary Fiber1g3%Total Sugars0gProtein3gCalcium5mg0%Iron2mg8%Potassium34mg1%

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