Makes a crust for Pot Pie.
Size is for a normal pie dish covering top & bottom.
To make crust for a 14 x 10 pan - double this receipt.
Mix the ingredients dry using a hand or electric mixer.
Then Add the water while mixing.
Take the dough and create two even size balls.
Using rolling pin, roll the 1st dough ball between two pieces of wax paper.
Grease the pan and lay in the first flat dough piece.
Brown lightly in oven on 425
Add your stew ingredients in the pan on top of the lightly browned crust.
Then repeat the dough rolling process with the 2nd dough ball to create the top crust cover.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (45%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 62.4mg||19 %|
|Sodium 19mg||1 %|
|Potassium 86.4mg||2 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 41.8g|
|Protein 7.5g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 378
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