Vegetable Pie Recipe
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoon thyme
1-1/2 teaspoon parsley
1-1/2 teaspoon chives
1/2 cup unsalted butter, chilled and diced
1/2 cup cream cheese, chilled and diced
1 to 2 tablespoons milk
Ingredients for filling for the vegetable pie;
2 cups pearl onions
1 cup carrots, diced
1 cup butternut or acorn squash, or even sweet potatoes, peeled and diced
1 cup rutebaga, peeled and diced
1 cup white turnips, peeled and diced
1 cup parsnips, peeled and diced
2 cups celery, diced (celture works as well)
1 cup leeks, diced
2 cups mushrooms, sliced
2 to 3 tablespoons olive oil (or vegetable oil)
salt and fresh ground pepper to taste
2 large potatoes, peeled
2 large eggs
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1 tablespoon chopped fresh chives
To make the crust;
Step 1...Blend the 2 cups flour, 1/2 teaspoon salt, and the 3 herbs in a medium bowl. Cut in the 1/2 cup butter and 1/4 cup cream cheese until the mixture is the texture of course meal. Add the milk one tablespoon at a time until the dough just comes together but isn't soggy. Wrap in plastic and refrigerate at least 30 minutes.
To make the filling;
Preheat your oven to 425 degrees.
Step 1...Place the pearl onions, carrots, squash, rutebaga, turnips, parsnips, celery, mushrooms and leeks in a large bowl. Drizzle them with the olive oil and season with the salt and pepper. Toss well to coat.
Step 2...Spread the vegetables on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes, stir well about every 15 minutes or so. they will be ready when they are fork tender and lightly caramelized on the edges. Set aside to cool.
Step 3...While the vegetables are roasting you need to bake in microwave or boil the 2 large potatoes until they are soft enough to mash. While still warm mash the potatoes, and combine the mashed potatoes, 2 eggs, the 1 teaspoon dried thyme, 1 tablespoon chopped chives and the 1 tablespoon fresh chopped parsley. Now fold all of this into the cooled vegetables.
Preheat oven to 400 degrees.
To put the vegetable pie together;
Step 1...Roll the pie crust on a lightly floured surface to a 12 or 14 inch circle. Drape into a greased 9 or 10 inch pie dish, flute or crimp the edges and place the filling into the unbaked crust.
Step 2...Bake in the oven for 15 minutes. Reduce the heat to 350 degrees and bake for 25 to 30 minutes more or until golden brown on top and the center is set.
Filling can also be baked as a casserole without the crust.
Can mix and match vegetables, omit the ones you may not like just double up on the ones you do like.
Awesome served with béarnaise sauce
The crust also works well for other 1 crust pies, if using for fruit pies, just leave out the herbs. Crust is really good for Quiche.
Makes 8 servings
Recipe adapted from king arthur flour