Recipes Main Dishes Savory Pie Recipes Vegetarian Pie Crust for Veggie Pot Pie 4.6 (163) 124 Reviews 18 Photos This crust is terrific for a vegetable pot pie! Submitted by PATTECAKE Updated on April 3, 2019 Save Rate Print Share Close Add Photo 18 18 18 18 Servings: 8 Yield: 1 crust Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 cups all-purpose flour 1 teaspoon salt ⅔ cup shortening 8 tablespoons ice water Directions Heat oven to 425 degrees F (220 degrees C). 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. Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust. Use this pie crust as directed in your favorite pie recipe. I Made It Print 170 home cooks made it! Nutrition Facts (per serving) 265 Calories 17g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 265 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 22% Sodium 292mg 13% Total Carbohydrate 24g 9% Dietary Fiber 1g 3% Total Sugars 0g Protein 3g 6% Calcium 5mg 0% Iron 2mg 8% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.