For crust: Stir together flours and 1 teaspoon salt. Cut in shortening. Sprinkle water, 1 tablespoon at a time over mixture. Form into a ball. Roll half the pastry to 1/8 inch thickness and press into a 9 inch pie plate; trim and set aside.
For filling: In skillet, cook zucchini, carrot, mushrooms, green pepper, and garlic in oil. Cover and cook until tender. Add tomato sauce, cooked green beans and cooked corn, sugar, and seasonings (sugar, oregano, chili powder, salt, pepper, and basil). Simmer, uncovered 3-4 minutes. Spoon into prepared pie shell. Sprinkle with shredded cheese.
Roll out remaining pastry, adjusting top and cutting air vents into top crust. Beat egg and 1 tablespoon water together. Brush over crust. Cover edges with foil. Bake at 350 degrees F for 20 minutes. Remove foil from crust edges and bake 20-25 minutes more. Let stand 10-15 minutes. Serves 6.
By Robin from Washington, IA
The crust was really good. I didn't use the filling part of the recipe so I can't address that. The crust was somewhat flaky (not like white flour can get) and the taste was not overwhelmingly wheaty. It stayed together in the pot pie rather than crumbling or dissolving, as other recipes I've tried have done. It's a keeper for my family!
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