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Veggie Pot Pie


I made a veggie pot pie the other day from a bunch of cobbled together recipes and my own flair.  I just couldn’t find one online that worked.  I’m particularly giving the side-eye to this recipe, which added soy sauce to the veggie pot pie.  Nasty!

Crust Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter, very cold
  • 1 egg beaten with 1 tablespoon water, for egg wash

Crust Instructions

Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl  whisk together the flour, the sugar, and the salt. Cut the butter into 1/2-inch pieces.  Sprinkle the butter cubes over the flour and begin working them in with your hands. When all of the butter pieces are the size of tiny peas — stop.

Start by drizzling 1/2 cup of the ice-cold water over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.  Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.

Divide the dough in half, and place each half on a large piece of plastic wrap. Shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.


Filling Ingredients

  • 2 tablespoons butter
  • 1 onion – diced
  • 8 oz. mushrooms – sliced
  • 2 carrots – diced
  • two cups potatoes – diced
  • 2 cups green beans – chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup heavy cream
  • glug of sherry

Filling Instructions

Melt the butter and sauté the onions over medium-low heat for or five minutes.  Add the mushrooms and cook until soft.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add 1/4 cup heavy cream and sherry for taste.

Boil the carrots and potatoes until piercable with a fork.  Add the green beans and continue boiling until the carrots are soft.  Add to the flour mixture.

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.  Add the filling.  Roll the second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool for at least 15 minutes to allow the filling to solidify.



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