1 small yellow squash, peeled, seeded and thinly sliced
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
Heat oven to 375°F. Combine flour and pepper in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 1 cup cheese. Gradually add water, stirring until mixture sticks together; shape into 2 balls.
Place 1 ball on lightly floured surface; roll out to 11-inch round. Place in 9-inch pie plate. Place potatoes in crust; sprinkle with Italian seasoning and paprika. Top with layers of 1/4 cup cheese, carrots, 1/4 cup cheese, onions, 1/4 cup cheese and squash; sprinkle with remaining cheese.
Roll out remaining dough to 11-inch round; place over filling. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Cover edge of crust with foil.
Bake 45 to 50 min. or until golden brown, uncovering after 25 min.
Serve with a colorful, fresh fruit salad.
Sprinkle 1 Tbsp. chopped fresh basil over squash before covering with pie crust.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
For added heat, increase ground red pepper to 1/2 tsp.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.