Source: dLife

Crispy pie crust filled with a creamy tuna and vegetable mixture.

Servings

1 cup whole wheat flour
3 tbsp Margarine, 80% fat, unsalted , chilled
2 tbsp cold water , ice
2 tbsp white all purpose flour
1 cooking spray
1 tsp Margarine, 80% fat, unsalted
1 chopped green bell peppers , seeded and chopped (or red)
0.5 cup chopped leeks
0.5 cup Corn, whole kernel, canned , drained
13 oz Fish, tuna, light, with water, drained, can , flaked
0.5 cup fat free milk
0.5 cup liquid egg substitute
1 tbsp chopped parsley
1 pinch black pepper , freshly ground

1 Preheat oven to 400 degrees F.
2 In a small bowl pour whole wheat flour; cut in 3 tablespoons margarine with a pastry blender until mixture resembles coarse meal.
3 Sprinkle ice water, 1 teaspoon at a time, over flour mixture, tossing with a fork until mixture forms a soft dough. Cover and refrigerate for 15 to 20 minutes.
4 Sprinkle rolling pin and work surface with 2 tablespoons all-purpose flour. Turn dough out onto work surface. Roll dough out to 1/8-inch thickness.
5 Place pastry in a 9-inch pie plate coated with cooking spray. Trim off excess pastry along edges. Fold edges of pastry under, and flute.
6 Prick bottom and sides of pastry generously with a fork.
7 Bake at 400 degrees F for 10 to 15 minutes or until lightly browned. Reduce heat to 350 degrees F.
8 In a medium skillet over medium-high heat 1 teaspoon margarine until melted.
9 Add green pepper and leek; sauté 5 minutes or until tender. Remove skillet from heat; stir in corn and remaining 5 ingredients.
10 Spoon tuna mixture into baked pastry shell, and bake at 350 degrees F for 25 to 30 minutes.