More Recipes Like Crust for Veggie Pot Pie

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Veggie Pot Pie

Submitted by: Pam Smith

A mouthwatering-good vegetable pot pie.

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Portobello Pot Pie

Submitted by: John Dailey

Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling. I use Pam Smith's veggie pot pie crust from allrecipes.com.

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Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream of potato soup, and a mega can of mixed veggies. An egg, some milk and a dash of thyme, and you have the fixings for a wonderful pie that your family will think

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Pie Crust I

Submitted by: Brenda

The ingredients are pretty basic: flour, ice water, shortening, and salt. And the instructions on making, rolling, and fitting the dough are easy to follow. This is the perfect primer for a novice or anyone who wants to improve their pastry-making skills.

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Pie Crust IV

Submitted by: Jan Bittner

The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.

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Earthquake Pie Crust

Submitted by: Esther

Home Town: Worthington, Pennsylvania, USA

Living In: Beavercreek, Ohio, USA

You really have to shake rattle and roll to make this crust. What you 'll get is a perfect dough that 's simply made of flour, shortening, salt, baking powder and cold water.

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Easy to Remember Pie Crust

Submitted by: Deirdre Dee

Shortening, flour and water are combined and finessed into a lovely dough that will roll out perfectly for your favorite pie filling.

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Best Ever Pie Crust

Submitted by: Jean Haseloh

Some flour, vegetable shortening, water and a pinch of salt is all that 's needed to make this very flaky crust that will make your favorite pie even better than usual.

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Basic Flaky Pie Crust

Submitted by: stephanie

Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name.

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Ruth's Grandma's Pie Crust

Submitted by: barbara castodio

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

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