Potato Pastry Dough

20 mins (prep 20)
8 ingredients
2 servings
Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. This is also delicious made with sweet potatoes, especially for apple pie.

Categories:  northeastern-u.s. , beginner-cook , quick , <-30-mins , easy , american , amish~mennonite , heirloom~historical , inexpensive , number-of-servings , vegetarian , pies-and-tarts , dessert , for-large-groups , pasta,-rice-and-grains , north-american , comfort-food , taste~mood , crusts~pastry-dough , leftovers , time-to-make , vegan , grains , canadian , potato , vegetable ,
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Serving Size (24.41 g)
Servings 2
Amount per Serving
Calories 150.08 Calories from Fat 134.55
% Daily Value *
Total Fat 14.95g 46.0%
Saturated Fat 2.12g 21.2%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 248.79mg 20.73%
Total Carbohydrate 4.93g 3.29%
Dietary Fiber 0.16 g 1.25%
Sugars 3.73 g %
Protein 0.09g 0.36%
Vitamin A 0.35IU% Vitamin C 0.49mg%
Calcium 138.94mg% Iron 0.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
smooth, mashed potatoes, whole wheat pastry flour