Directions:
- In a large bowl, combine all of the dried ingredients for the crust.
- Stir with a fork while slowly drizzling in the olive oil.
- Then, 1/4-1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough.
- Form into a ball, set it in a bowl and chill it in the refrigerator.
- While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
- Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
- When the last of the flour is in, the broth should be much thicker.
- Turn off the heat and set aside.
- Take the dough out of the refrigerator and lightly dust the work surface with flour.
- Split the dough in half (slightly bigger chunk for the bottom crust).
- Roll out the dough until it's 2-3 inches wider than the pie plate.
- Lightly coat the plate in oil and dust with flour.
- Lay the crust in the plate and make sure it is evenly covering the plate.
- Put the frozen vegetables into the pie in an even layer.
- Cover with the gravy and sprinkle with the seasonings.
- Roll out the rest of the dough and cover the pie.
- Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
- Make a few puncture holes in the top of the crust to vent any steam.
- Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
- Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
- Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.96 Kcal (1859 kJ) | ||
| Calories from fat | 128.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 22% | |
|---|---|---|---|
| Cholesterol | 11.65mg | 4% | |
| Sodium | 1326.34mg | 55% | |
| Potassium | 468.9mg | 10% | |
| Total Carbs | 69.53g | 23% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 11.89g | 24% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 4.4mg | 25% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 138.18 Kcal (579 kJ) | ||
| Calories from fat | 39.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 22% | |
|---|---|---|---|
| Cholesterol | 3.62mg | 4% | |
| Sodium | 412.81mg | 55% | |
| Potassium | 145.94mg | 10% | |
| Total Carbs | 21.64g | 23% | |
| Sugars | 1.47g | 19% | |
| Dietary Fiber | 2.1g | 27% | |
| Protein | 3.7g | 24% | |
| Vitamin C | 3.5mg | 19% | |
| Iron | 1.4mg | 25% | |
| Calcium | 26.9mg | 9% | |
* 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.
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