Double Crusted Vegetable Pie Recipe

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Double Crusted Vegetable Pie
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Ingredients
19
Count
Nutrition
439
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. To make the pastry, stir together the flour and salt in a bowl or in the container of a food processor.
  2. Cut in the butter or margarine until the mixture resembles coarse meal.
  3. Blend in the egg and as much water as needed for the dough to come together into a rough ball.
  4. Divide the dough in into two pieces, one slightly larger than the other, and flatten each portion into a disk.
  5. Place the disks in a plastic bag and refrigerate for one hour.
  6. To make the filling, have ready a large bowl filled with water to which you have added the lemon juice.
  7. Working with one artichoke at a time, remove the stems and all the leaves until you reach the pale green heart.
  8. Pare away the dark green areas from the base.
  9. Cut the artichoke in half lengthwise and scoop out and discard the choke from each half.
  10. Then cut each half lengthwise into 1/4-inch-thick slices and drop into the lemon water to prevent discoloration.
  11. Pour enough olive oil into a large sauté pan to form a film on the bottom and place over medium heat.
  12. Add the onion and parsley and sauté three to four minutes.
  13. Drain the artichokes and add to the pan along with the greens and peas.
  14. Reduce the heat to low, cover, and cook slowly until the mixture is almost dry, 10 to 15 minutes.
  15. Remove from the heat, let cool, and season with the salt, pepper, and nutmeg.
  16. Mix in the eggs.
  17. Preheat an oven to 375 degrees F.
  18. On a lightly floured work surface, roll out the larger pastry disk into an l1-inch round about 1/8 inch thick.
  19. Carefully transfer to a 9-inch tart pan with a removable bottom.
  20. Spoon in the filling.
  21. Roll out the remaining pastry disk in the same way into a 10-inch round.
  22. Carefully place over the filling.
  23. Trim any excessive over­hang, then turn under the pastry edges and pinch together.
  24. Cut a few steam vents in the top crust, then brush with olive oil or beaten egg.
  25. Bake until the crust is golden, 30 to 40 min­utes.
  26. Remove from the oven and place on a rack to cool.
  27. Serve warm or at room temperature.
  28. Notes
  29. If you are worried about the bottom crust becoming soggy, sprinkle a thin layer of fine dried bread crumbs over the pastry before adding the filling.
  30. Alternatively, blind bake the bottom crust for 15 minutes, lining it with pie weights, let cool, and then add the filling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 439.27 Kcal (1839 kJ)
Calories from fat 148.25 Kcal
% Daily Value*
Total Fat 16.47g 25%
Cholesterol 99.54mg 33%
Sodium 1139.52mg 47%
Potassium 460.64mg 10%
Total Carbs 58.52g 20%
Sugars 12.04g 48%
Dietary Fiber 11.38g 46%
Protein 14.68g 29%
Vitamin C 57.5mg 96%
Vitamin A 1.3mg 44%
Iron 2.9mg 16%
Calcium 78.8mg 8%
Amount Per 100 g
Calories 137.09 Kcal (574 kJ)
Calories from fat 46.26 Kcal
% Daily Value*
Total Fat 5.14g 25%
Cholesterol 31.07mg 33%
Sodium 355.62mg 47%
Potassium 143.76mg 10%
Total Carbs 18.26g 20%
Sugars 3.76g 48%
Dietary Fiber 3.55g 46%
Protein 4.58g 29%
Vitamin C 18mg 96%
Vitamin A 0.4mg 44%
Iron 0.9mg 16%
Calcium 24.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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