Pot Pie
makes two big pies 

Combine 4 cups of flour with 1/2 cup olive oil, mixing with a fork.
Add water until you get the consistancy you like Divide the mix
into four parts - two bottoms and two tops.  Roll out the mix with
a rolling pin.  Oil pie tin or glass sprinkle with flour.  Place
thin crust over a pie tin or glass cut the edges (let is hang over
the edge a little bit to pinch with the top).

Pre heat the oven to 350-375

1 pack frozen sliced carrots
1 pack frozen spinich
1 pack frozen peas
1 small onion, diced
1 tablespoon savory
2 tablespoons salt or to taste
2 tablespoons pepper or to taste
Tabasco, optional
1/2 cup flour

Mix and pour into two pie pans with crust.  Roll out the tops of
the pies - place on pie tin and pinch edges.  This will make two
big pies and will have about 1 cup of filling leftover.

Bake for about 45 minutes to one hour, watching after about 30
minutes to prevent burning