Savory Vegetable Pie
Indulge in the comforting and wholesome flavors of this Savory Vegetable Pie, a delightful dish perfect for cozy dinners and family gatherings. Featuring a buttery, flaky homemade pie crust and a filling brimming with vibrant vegetables like carrots, zucchini, mushrooms, and peas, this recipe is a celebration of fresh, wholesome ingredients. A rich vegetable broth thickened to perfection brings all the flavors together, while a hint of thyme adds a fragrant, earthy touch. With its golden, egg-washed top crust encasing a medley of tender veggies, this pie is as beautiful as it is satisfying. Ideal for meal prep or as a vegetarian entrée, this comforting vegetable pie is destined to become a home-cooked favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- 0.5 cup cold water
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup mushrooms, sliced
- 0.5 cup frozen peas
- 2 tablespoons flour
- 1.5 cups vegetable broth
- 1 teaspoon thyme
- 0.5 teaspoon black pepper
- 1 egg
Instructions
Preheat the oven to 400°F (200°C).
To make the pie crust, mix 2.5 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.
Cut in 1 cup of unsalted butter until the mixture resembles pea-sized crumbs.
Add 0.5 cup of cold water, one tablespoon at a time, mixing until the dough holds together.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 1 large diced onion and 2 minced garlic cloves, sautéing until the onion is translucent.
Add 2 diced carrots, 2 diced celery stalks, 1 diced red bell pepper, 1 diced zucchini, and 1 cup of sliced mushrooms. Cook until slightly tender, about 5-7 minutes.
Stir in 0.5 cup of frozen peas, 2 tablespoons of flour, and mix well.
Gradually add 1.5 cups of vegetable broth, stirring constantly until the mixture thickens.
Season with 1 teaspoon of thyme and 0.5 teaspoon of black pepper. Let the mixture cool slightly.
On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan.
Place the rolled dough into the pie pan, trimming any excess overhang.
Pour the vegetable filling into the crust-lined pan.
Roll out the second dough disc and place it over the filled pie. Trim, fold, and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Beat 1 egg and brush the top crust with the egg wash for a golden finish.
Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
