This recipe was given to me by our dear friend Regula from Switzerland. This pie is loved by kids and grown-ups alike.
Pastry (round baking sheet, 12“ diameter)
1 ½ cup whole wheat flour
½ tsp salt
1/3 cup cold butter or margarine, cut into small pieces
6-10 tbsp cold water
Add salt and butter pieces to flour and rub mixture until crumbly. Add water and knead until dough is one clump. Form into ball, wrap in plastic wrap and chill for 30 minutes.
On lightly floured surface roll out pastry to fit greased baking sheet. With a fork stick wholes in the pastry to prevent bubbles while baking.
1 ½ lb carrots, peeled, finely grated
1 cup sour cream.
Mix well and add salt and pepper to taste.
Spread mixture evenly on the prepared baking sheet.
Optional: Sprinkle with
Bacon or ham bits
Pumpkin or sunflower seeds
Bake at once in preheated oven at 400°F or 200°C for approx 25-30 minutes or until pastry is light brown and crisp.