Debora Madison’s Vegetable Pie

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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.
1

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.

2

Turn it onto the counter and gather into a ball.

3

Wrap and chill while you prepare the veggies.

4

Mix all filling ingredients.

5

Roll the pastry to fit a pie pan.

6

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

1

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.

2

Turn it onto the counter and gather into a ball.

3

Wrap and chill while you prepare the veggies.

4

Mix all filling ingredients.

5

Roll the pastry to fit a pie pan.

6

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

Notes

Debora Madison’s Vegetable Pie
IngredientsDirections
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