Friday, January 23, 2009

Vegetable Pot Pie

I have made alot of pie crusts. But this one didn't fall apart on me, finally! I think it was due to the whole wheat pastry flour.

The crust:
1 C. all-purpose flour
1 1/4 C. whole wheat pastry flour
1/4 tsp. sea salt
3/4 C. Earth Balance (preferably stick form), cut into pieces
6 tbsp. cold water

In a food processor add first 3 ingredients and pulse to combine. Next add the earth balance, pulse to form crumbles. Lastly, add the cold water and pulse until a smooth dough forms. (If you don't have a food processor you can do this by sifting flour and salt into mixing bowl. Then add the Earth balance using a fork or pastry blender. When it resembles a crumbly mixture add the cold water. Then knead until smooth). Divide dough into two flattened disks, wrap in plastic and chill in the refridgerator for at least 45 minutes.

Vegetable Filling:
4 tbsp. canola oil
1 tbsp. Earth Balance
2 medium onions, yellow chopped
2 garlic cloves, minced
1/3 cup flour
2 cups vegetable broth
1/2 cup white wine
1/2 cup soy milk
1 1/4 cup carrots, chopped to preferred size
1 1/4 cup potatoes, chopped to preferred size
1 1/4 cup butternut squash, chopped to preferred size
1 cup zucchini, sliced
1 c peas
1/4 cups italian parsley
2 tbsp. thyme, fresh
2 tsp. romemary, fresh or more if you'd like
1 bay leaf

Preheat oven to 375. Take out a 9-inch deep dish pie pan.

In a medium pot, boil salted water. Once water is boiling add potatoes, carrots and butternut squash for 10 minutes. In the last 3 minutes, add zucchini. Drain in colander and set aside.

In large pan, heat oil. Once oil is heated add onion and cook until soft, about 10 min.
Add garlic and stir for 1 min. Add 1 tbsp earth balance, then stir in flour to make like a roux for about 2 minutes or so. Next, slowly pour in white wine, vegetable broth, soymilk and bay leaf. Heat until boiling, then reduce heat and stir until thickened. (sometimes I use more broth if I want it more saucier). Once sauce has thickened add the boiled vegetables, peas, thyme, rosemary and parsley. Cook for 5 more minutes.

Next take out dough, lightly flour your surface and roll until desired size and thickness. Drape the first rolled out dough on bottom of pie dish. Next add the vegetable filling. Finally drape over second rolled out dough and decorate as desired. Score the top of dough a few times so steam can escape. Bake for 35 minutes or until crust is light brown.

The cool thing about vegetable pies is that you can use any vegetable you'd like and it still tastes yummy.

1 comment:

  1. I am not much a of pie crust maker... but I need to bookmark your recipe because I'm always nervous they'll fall apart. And you are right about the how great it is to have the flexibility to choose your own veggies for the filling. Looks delicious!