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Vegetable Garden Pie




Source of Recipe


Aunt Saunny

Makes 8 servings.
For the Crust:
3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick
1/4 cup boiling water
2 cups flour
1/2 cup shredded Cheddar cheese
For the Filling:
2 1 lb. packages frozen mixed vegetables
1/2 cup chopped green onions
3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick
1/2 cup flour
1/2 cup shredded Cheddar Cheese
1 teaspoon salt
1 teaspoon pepper

Prepare the crust: In a large bowl, add Crisco All-Vegetable Shortening, and slowly pour the boiling water, stirring until water is absorbed. Add the flour all at once and continue to whip with the fork until dough clings together. Roll half of the dough between sheets of wax paper, to fit a 9-inch pie plate. Ease dough into pie plate and sprinkle with cheese. Put piecrust in the freezer until ready to fill.

Prepare filling by cooking the vegetables as directed on packages. Drain vegetables, reserving the liquid. Stir green onions into vegetables.

In a medium saucepan over medium heat, melt Crisco All- Vegetable Shortening, whisk in flour until smooth. Add 2 cups of the reserved vegetable water and whisk until blended. Add Cheddar cheese and whisk until melted and smooth. Add salt and pepper, combine with vegetables, and cool to lukewarm.

Preheat oven to 425°. Remove crust from freezer and fill bottom of crust with filling. Roll out top crust to fit pie. Using a cookie cutter, cut a holiday shape in the center to vent. Crimp top and bottom crusts together using your fingers. Bake for 15 minutes, then reduce heat to 350° and bake another 45 minutes until nicely browned and heated through.