Supper Pie

Last night I made a vegetable pie and it came out great! First I made the quick press-in oil crust using one cup of whole wheat flour, 1/4 cup corn oil, 1/4 cup cold water, salt to taste, 1/4 cup sugar (acts like glue) then I stirred it all with a fork and pressed into my clay pie dish. Then I sauteed, in olive oil, three onions and two stalks of celery with their top greens. I added a cup of leftover pumpkin puree and a leftover boiled potato that I sliced. I added salt and dried red chili pepper and then I grated cheddar cheese to cover the whole top of the pie and baked it at a preheated 350 degrees for 30 minutes. Delicious.