Debora Madison’s Vegetable Pie

Posted March 29, 2017

CategoryBroccoli, Cabbage, Carrot, Main Dishes, Recipe, Zucchini

Debora Madison’s Vegetable Pie

Yields1 Serving

1 1⁄4 c flour

1 t salt

1 t sugar

8 T butter

1⁄4 c cold water

6 cups shredded veggies such as cabbage, carrots, zucchini, onions, or finely chopped broccoli

1 1⁄2 c cooked rice

1⁄4 c fresh or sour cream

1 t dried oregano or 1 T fresh 1⁄2 t salt 1 c shredded cheese such as gouda or cheddar. With cabbage and zucchini I especially like a smoked cheese.

Make the pastry by blending the flour, salt and sugar. Cut in the butter. Add the water and mix quickly with a spatula until the dough just comes together.

Turn it onto the counter and gather into a ball.

Wrap and chill while you prepare the veggies.

Mix all filling ingredients.

Roll the pastry to fit a pie pan.

Heap in the filling and bake in a 400 degree oven for 25 minutes or until golden.

Ingredients

1 1⁄4 c flour

1 t salt

1 t sugar

8 T butter

1⁄4 c cold water

6 cups shredded veggies such as cabbage, carrots, zucchini, onions, or finely chopped broccoli

1 1⁄2 c cooked rice

1⁄4 c fresh or sour cream

1 t dried oregano or 1 T fresh 1⁄2 t salt 1 c shredded cheese such as gouda or cheddar. With cabbage and zucchini I especially like a smoked cheese.

Directions

Make the pastry by blending the flour, salt and sugar. Cut in the butter. Add the water and mix quickly with a spatula until the dough just comes together.

Turn it onto the counter and gather into a ball.

Wrap and chill while you prepare the veggies.

Mix all filling ingredients.

Roll the pastry to fit a pie pan.

Heap in the filling and bake in a 400 degree oven for 25 minutes or until golden.

Notes

Debora Madison’s Vegetable Pie

Ingredients Directions