Thoroughbread Pie
Discover the hearty and comforting flavors of Thoroughbread Pie, a rustic vegetarian dish that combines tender, flaky homemade pie crust with a rich, savory filling of cooked barley, fresh vegetables, and aromatic herbs like thyme and parsley. This recipe features a buttery, golden crust made from scratch and a wholesome medley of carrots, celery, onions, and peas simmered in vegetable broth for a perfectly seasoned filling. Ideal for family dinners or special occasions, this satisfying pie is both visually stunning and packed with nutrients. Serve warm as a centerpiece dish, and enjoy the perfect balance of crisp crust and hearty, veggie-packed goodness. Perfect for showcasing rustic cooking techniques and wholesome ingredients, Thoroughbread Pie is a must-try for pie lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- 6 tablespoons cold water
- 1 cup cooked barley
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic cloves, minced
- 1 cup frozen peas
- 2 teaspoons fresh thyme leaves
- 2 tablespoons chopped parsley
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 egg egg, beaten
Instructions
Step 1: Prepare the pie crust. In a large mixing bowl, combine the all-purpose flour and salt. Cut the unsalted butter into small cubes and incorporate it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 2: Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5-7 minutes until softened.
Step 4: Add the minced garlic and cook for an additional minute. Stir in the cooked barley, frozen peas, fresh thyme, and parsley.
Step 5: Pour in the vegetable broth and simmer for 5 minutes until the mixture thickens slightly. Remove from heat and let the filling cool.
Step 6: Preheat your oven to 375°F (190°C). Roll out one disc of the chilled pie dough on a floured surface and place it into a 9-inch pie dish. Trim any excess dough from the edges.
Step 7: Add the cooled filling into the prepared crust, spreading it out evenly.
Step 8: Roll out the second disc of dough and use it to cover the pie. Trim the edges, pinch to seal, and crimp decoratively. Cut a few small slits in the top to allow steam to escape.
Step 9: Brush the top crust with the beaten egg for a golden finish. Place the pie on a baking sheet to catch any spills.
Step 10: Bake in the preheated oven for 35 minutes, or until the crust is golden brown and fully cooked.
Step 11: Remove the pie from the oven and let it cool slightly before slicing and serving. Enjoy your Thoroughbread Pie!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| 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.
