2 cups whole wheat flour (I prefer King Arthur brand)
1/3 cup unsweetened applesauce
1/3 cup vegan butter, softened (I used Earth Balance brand)
1 teaspoon sea salt
8 tablespoons ice water
1) Place whole wheat flour, salt, applesauce and butter in food processor and, using the dough blade, pulse until a dough forms. Adding 1 tablespoon of water at a time, pulse until blended.
2) Pour out onto counter, knead a few times and roll out. I 'm lazy, so I roll out the entire doughball - and place it in a 9" pie pan, leaving enough extra hanging over the side to flip over and cover the top of the pot pie - pinching the top to the bottom with water moistened fingers.
3) Bake as pot pie directions indicate. I have frozen whole pot pies and re-baked them, covered in tinfoil, and the crust is still great.
Source of recipe: I was inspired to make this recipe after searching for a Healthy and Easy Whole Wheat Pot Pie crust. Too many of the recipes call for loads of oil, butter, shortening- and I knew there had to be a better way. So, after some experimenting, here it is. Super fast and easy to make, with all the ingredients as staples in my pantry and tasting earlier similar to the frozen pot pie crusts I used to eat as an (unhealthy) kid. You could use all applesauce to cut calories even further, and the dough should still be ok.