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COUNTRY STYLE POT PIE
Serves 4 - 6
Ingredients For Pie Crust:
2 Cups Whole Wheat Pastry Flour
1 Stick Non-Hydrogenated Margarine
6-8 Tbsp. Cold Water
Directions For Pie Crust:
In a large bowl, mash the margarine into the flour with a
fork until the flour becomes lumpy.
Keep sprinkling water over mixture until dough becomes
smooth and cleans the inside of the bowl.
Divide into 2 parts. Preheat oven to 350 degrees.
Roll out 1 dough ball on a floured surface until
it is 1 inch larger than the pie plate all around.
Place into pie pan, and puncture holes on the bottom
and sides.
Bake for 10 minutes. Cool before filling.
Ingredients For Pie Filling:
1 lb. Firm or Extra Firm Tofu
½ Cup Whole Wheat flour
1 Medium Onion
2 Stalks of Celery
1 lb. Peas, Broccoli, Carrots, etc., Any Combo.
1 Cup Brown Rice, Cooked
2 Tbsp. Soy Sauce
2 tsp. Granulated Garlic
Directions For Pie Filling:
Cook ½ Cup Rice in 1 Cup of boiling water, covered,
for 40 minutes, until all the water is absorbed.
Chop onion and celery. Dice tofu into cubes.
Remove raw peas from pods.
Combine flour, and ½ tsp. of the garlic in a paper or
plastic bag.
Shake the cubes of tofu in the bag until they are all
well coated.
Sauté the coated tofu cubes in oil until they
begin to brown.
Add the chopped onions, celery and peas to skillet, and
continue to sauté until the onions become transparent.
Add the cooked rice, soy sauce, and the rest of the
garlic and mix well.
Place mixture into baked pie shell.
Roll out the other dough ball on a floured surface.
Cover the pie, pinching the excess dough along the
edges into a design. Cut slits in the top of the pie.
Bake pie at 400 degrees for ½ hour until the top is
golden brown.
Serves 4 - 6
Ingredients For Pie Crust:
2 Cups Whole Wheat Pastry Flour
1 Stick Non-Hydrogenated Margarine
6-8 Tbsp. Cold Water
Directions For Pie Crust:
In a large bowl, mash the margarine into the flour with a
fork until the flour becomes lumpy.
Keep sprinkling water over mixture until dough becomes
smooth and cleans the inside of the bowl.
Divide into 2 parts. Preheat oven to 350 degrees.
Roll out 1 dough ball on a floured surface until
it is 1 inch larger than the pie plate all around.
Place into pie pan, and puncture holes on the bottom
and sides.
Bake for 10 minutes. Cool before filling.
Ingredients For Pie Filling:
1 lb. Firm or Extra Firm Tofu
½ Cup Whole Wheat flour
1 Medium Onion
2 Stalks of Celery
1 lb. Peas, Broccoli, Carrots, etc., Any Combo.
1 Cup Brown Rice, Cooked
2 Tbsp. Soy Sauce
2 tsp. Granulated Garlic
Directions For Pie Filling:
Cook ½ Cup Rice in 1 Cup of boiling water, covered,
for 40 minutes, until all the water is absorbed.
Chop onion and celery. Dice tofu into cubes.
Remove raw peas from pods.
Combine flour, and ½ tsp. of the garlic in a paper or
plastic bag.
Shake the cubes of tofu in the bag until they are all
well coated.
Sauté the coated tofu cubes in oil until they
begin to brown.
Add the chopped onions, celery and peas to skillet, and
continue to sauté until the onions become transparent.
Add the cooked rice, soy sauce, and the rest of the
garlic and mix well.
Place mixture into baked pie shell.
Roll out the other dough ball on a floured surface.
Cover the pie, pinching the excess dough along the
edges into a design. Cut slits in the top of the pie.
Bake pie at 400 degrees for ½ hour until the top is
golden brown.
