Monday, May 9, 2011

Vegetable Pie

I would tell you the original recipe that was in the cookbook,
but I added, took away, and replaced so many ingredients,
that I'm just going to tell you what I did.


1 Tbsp olive or vegetable oil
1 large onion, peeled & diced
1 large carrot, peeled & diced
1 1/2 - 2 lbs potatoes, peeled & diced
2 celery stalks, peeled & diced
1 red bell pepper, diced
1 cup broccoli, diced
1 cup peas
2 cups water
1 cup milk
1/4 cup flour
salt and pepper to taste
egg white, lighty beaten

Really you can use any vegetables you have on hand:
rutabaga, squash, zukini, corn, etc.
As long as you put in the longest cooking vegetables first
and the quickest cooking vegetables last.
I wonder if tofu would work in this? I think I'll try it next time.

Back to the recipe now...

Pie crust:
1/2 cup yellow corn flour
3 cups flour
2 tsp salt
1 1/3 cup shortening
3/4 cup + 2-4 Tbsp cold water
1/2 cup flax seed (or any seeds you like)

EDITED TO ADD: I found out that you MUST crack the flax seed for it to be beneficial.. And all this time I have been eating it without cracking it and it has been going to waste :/


1. In a large skillet, heat oil over medium-high heat. Add onions and carrots and cook for 10 minutes.
2. Stir in potatoes and celery and cook, stirring often, for another 10 minutes, or until vegetables are tender. Remove from heat.
3. Make the crust:
3a. In a large bowl, mix the flours and salt. With a pastry blender, cut in shortening until mixture looks like crumbs.

3b. With a fork, mix in 3/4 of the water. Then add more water, 1 tablespoon at a time, and mix until it's moist enough to hold together and roll out.
4. Cut the dough in half. Wrap one half of the dough in plastic and set aside.
5. Roll out the other half of the dough into a rectangle bigger than a 8x12 inch glass dish. 

6. Sprinkle half of the flax seed and press them in with the rolling pin.

7. Line the 8x12 inch baking dish with the layer.
8. Pour in the cooked vegetables. Layer with bell pepper, peas and broccoli.

9. In a small bowl, whisk together the milk, flour, salt and pepper.
10. In a sauce pan, bring the water to a boil and add the milk mixture. Cook, stirring, until the mixture thickens.
11. Pour thickened mixture over vegetables.
12. Preheat oven to 425*F.
13. Repeat step 5.
14. Lay the rolled out dough over the vegetables. Trim the edges and reserve trimmings.
15. Crimp the edges with a fork.
16. Brush the crust with some of the egg white.
17. Re-roll trimmings, cut into leaf shapes and decorate the edges of the pie.
18. Brush leaves with the egg white.

19. Cut several slits in the crust to allow steam to escape during baking.
20. Cover edges of pie with tin foil to prevent over-browning.
21. Bake for 35-40 minutes, or until the crust is golden brown.
22. Remove foil in the last 10 minutes of baking.

23. Cut, serve and enjoy!

Ok you're probably thinking 23 steps?!
That's going to take forever!
The cookbook actually had only 6 steps.
I just like things broken down... way down.
But if you think I need to compress the steps, let me know :)

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