Savory Vegetable Pie

Delight your taste buds with this hearty and comforting Savory Vegetable Pie, a perfect blend of fresh, vibrant produce encased in a flaky, buttery homemade crust. Packed with a medley of sautéed carrots, celery, zucchini, mushrooms, and peas, this recipe is enhanced by aromatic thyme and a rich vegetable broth gravy. The golden, egg-washed crust not only locks in all the delicious flavors but also adds a beautiful, rustic touch to your table. Ideal for vegetarians or anyone looking for a plant-based dinner centerpiece, this pie pairs wonderfully with a crisp side salad or creamy mashed potatoes. Whether you're preparing this for a cozy family meal or an impressive holiday dish, this flavorful pie is sure to win hearts and appetites alike.

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

To make the pie crust, mix 2.5 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.

Step 3

Cut in 1 cup of unsalted butter until the mixture resembles pea-sized crumbs.

Step 4

Add 0.5 cup of cold water, one tablespoon at a time, mixing until the dough holds together.

Step 5

Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

Step 6

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 7

Add 1 large diced onion and 2 minced garlic cloves, sautéing until the onion is translucent.

Step 8

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.

Step 9

Stir in 0.5 cup of frozen peas, 2 tablespoons of flour, and mix well.

Step 10

Gradually add 1.5 cups of vegetable broth, stirring constantly until the mixture thickens.

Step 11

Season with 1 teaspoon of thyme and 0.5 teaspoon of black pepper. Let the mixture cool slightly.

Step 12

On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan.

Step 13

Place the rolled dough into the pie pan, trimming any excess overhang.

Step 14

Pour the vegetable filling into the crust-lined pan.

Step 15

Roll out the second dough disc and place it over the filled pie. Trim, fold, and crimp the edges to seal.

Step 16

Cut a few slits in the top crust to allow steam to escape.

Step 17

Beat 1 egg and brush the top crust with the egg wash for a golden finish.

Step 18

Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the filling is bubbly.

Step 19

Allow the pie to cool for at least 10 minutes before serving.

Nutrition Facts

Serving size	(1809.5g)

Amount per serving	% Daily Value*
Calories	2727.6

Total Fat 139.3g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 444mg	0%
Sodium 3507.5mg	0%
Total Carbohydrate 321.8g	0%
Dietary Fiber 30.8g	0%
Total Sugars 34.2g
Protein 60.9g	0%

Vitamin D 62IU	0%
Calcium 353.3mg	0%
Iron 22.1mg	0%
Potassium 3156.4mg	0%

*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.

Source of Calories

Fat: 45.0%

Protein: 8.7%

Carbs: 46.2%