Yeast Pie Crust With Potatoes Recipe
Ingredients
| Lukewarm potato water | 1⁄3 Cup (5.33 tbs) | |
| Dried yeast/0.5 teaspoon cake | 1 Teaspoon | |
| Honey | 4 Tablespoon, mashed | |
| Potatoes | 1⁄2 Cup (8 tbs), cooked and mashed | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Egg | 1 , beaten | |
| Salt | 3⁄4 Teaspoon | |
| Whole wheat flour | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 907 Calories from Fat 540
% Daily Value*
Total Fat 61 g94%
Saturated Fat 8.5 g42.3%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 771 mg32.1%
Total Carbohydrates 84 g28%
Dietary Fiber 9.8 g39.3%
Sugars 25.6 g
Protein 14 g28.6%
Vitamin A 2.6% Vitamin C 20%
Calcium 4.6% Iron 22.2%
*Based on a 2000 Calorie diet
Directions
Add honey and potatoes; let rise for 1 hour.
Blend in oil, eggs and salt.
Add enough flour to make stiff dough.
Knead well.
Turn into oiled bowl.
Cover.
Set in warm place until doubled in bulk.
Punch down.
Roll out in two circles, each about 1/2 inch thick.
Fit dough into two oiled pie pans.
Cover with fruit.
Set in warm place.
Let rise.
Bake at 350° F. for 30 to 35 minutes.
Chef
