Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. whole wheat pastry flour or unbleached white flour | ||
| ½ tsp. salt | ||
| ½ c. vegan margarine | ||
| ½ c. water | ||
| 1 c. chopped onions | ||
| 1 c. chopped celery | ||
| ½ c. peeled chopped carrots | ||
| 1 ¼ c. fresh or frozen peas | ||
| ½ c. vegetable broth | ||
| ¼ c. oil | ||
| ½ c. unbleached white flour | ||
| 1 ⅔ c. water | ||
| ½ tsp. garlic powder | ||
| 1 tsp. salt | ||
| ⅓ tsp. pepper |
Directions
- Preheat oven to 350 degrees.
- To make crust, mix 2 cups flour and 1/2 teaspoon salt in a bowl. Work in margarine with fingers. Add 1/2 cup water, stirring as little as possible to form a ball. Divide dough into 2 equal balls. Roll out to 1/8-inch thickness. Place one pie crust in pie pan.
- Saute onions, celery, carrots and peas in vegetable broth until onions are soft.
- In a separate bowl, mix oil, 1/2 cup white flour, 1-2/3 cups water, garlic powder, 1 teaspoon salt and pepper. Stir in sauteed vegetables. Pour into pie crust in pan. Cover with the other pie crust, vent with slits and seal edges.
- Bake at 350 degrees until the crust is brown, approximately 15 to 20 minutes.
- This quick crust can be used in many different recipes. To make baked pie shells, place each of 2 crusts in 2 pie pans. Prick pie shells. Bake at 400 degrees for 10 minutes.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Total Carbohydrates: 34g
- Protein: 7g
Recipe Source:
Meatless Meals for Working People.