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Vegetable Pie

Veggie.Lover's picture
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Sunflower seed 1⁄4 Cup (4 tbs), finely chopped
  Salt 1⁄4 Teaspoon
  Shortening/Lard 2⁄3 Cup (10.67 tbs)
  Zucchini 1 Cup (16 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Shredded carrot 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Tomato sauce 8 Ounce (1 Can)
  Green beans 1 Cup (16 tbs), cooked
  Brown sugar 1 Tablespoon
  Dried oregano 1 Teaspoon, crushed
  Chili powder 1 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Shredded cheddar cheese 2 Cup (32 tbs)
  All purpose flour 1 Tablespoon
  Egg 1 , beaten

Stir together the 1 cup all-purpose flour, whole wheat flour, sunflower seed, and salt.
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat, using 4 to 6 more tablespoons cold water, till all is moistened.
Form dough into two balls.
Roll half of the pastry to Miinch thickness.
Fit into a 9-inch pie plate.
Cook zucchini, celery, carrot, mushrooms, green pepper, and garlic in 1/2 cup water just till tender; drain.
Add tomato sauce, green beans, brown sugar, oregano, chili powder, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Simmer, uncovered, for 2 to 3 minutes.
Toss cheese with the 1 tablespoon all-purpose flour; stir into vegetable mixture.
Turn into pastrylined pie plate.
Roll out remaining pastry; place atop vegetable mixture.
Seal; crimp edges.
Cut slits in top.
Combine the egg and 1 tablespoon water.
Brush over crust.
Cover edge of piecrust with foil.
Bake in a 350° oven for 20 minutes.
Remove foil; continue baking for 40 minutes or till golden.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 586 Calories from Fat 335

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 14.3 g71.5%

Trans Fat 3 g

Cholesterol 75.6 mg25.2%

Sodium 378.8 mg15.8%

Total Carbohydrates 46 g15.3%

Dietary Fiber 6.7 g26.7%

Sugars 6.8 g

Protein 17 g33.8%

Vitamin A 68.1% Vitamin C 34.5%

Calcium 33.4% Iron 18.9%

*Based on a 2000 Calorie diet


Vegetable Pie Recipe