Out of my first 3 vegetable pot pies, this one’s the winner!
Pie Crust Ingredients:
- 2 cups flour (plus a little extra)
- ½ tsp salt
- 1/4 cup vegan margarine (recommended: Earth Balance or Smart Balance: Organic)
- ¼ cup oil
- ¾ cup cold water
- nonstick cooking spray (for greasing pie pan)
To Make Pie Crust:
- Mix together 1 cup of flour and salt in a small or medium mixing bowl. I recommend using a whisk. A wooden spoon may also work well.
- Mix in vegan margarine, about 1 teaspoon at a time. I just broke it apart using a knife. I recommend using a whisk. Wooden spoons may also work well.
- Mix in oil. You may have to use your fingers to pull the dough off of the whisk if you use the whisk.
- Mix in water. Mix well until a dough forms.
- Wash your hands thoroughly with soap and water and dry thoroughly on a clean hand towel or with paper towels.
- Lightly knead dough, squishing the dough together with your fingers. Add a little flour at a time and continue kneading until the dough is less gloppy.
- Sprinkle a little dough on the counter and spread it around.
- Scoop the dough out of the bowl and continue to knead it on the counter, adding a little more flour as is necessary. Do not over-knead (knead too much) the dough. It should not be hard, and should not be as stiff as the pierogie. The dough should still be a little sticky, but should not be runny or too wet or gloppy. The dough should still have some air in it, and may threaten to fall apart as you roll it. That’s fine.
- Sprinkle a little flour on the top of the dough, and under if necessary, and rub some onto a rolling pin or a clean glass or clean water bottle.
- Roll out the dough to about 1/16 an inch thick (recommended).
- Cut a circle that will fit into your pie tin.
- Grease a standard-sized pie pan with nonstick cooking spray.
- Lightly press the dough into the pie pan.
- If the dough has been kneaded properly (Do not over knead.), it should try to fall apart (slowly) as you hold it up to transfer it to the pie tin, and should still have quite a bit of air in it. It should not be completely dry or stick together completely or be to thick (so do not knead it more than is necessary), or it might make a thick, flat pie crust.
- Place pie crust in the fridge
- Knead the leftover dough back together and roll it out for the top of the pie.
- If not using right away,place in the fridge to cool, the bottom crust should be in the pie tin, the top layer on a plate or wax paper.
Ingredients for Filling:
- 1 cup potatoes, peeled and diced small
- ½ cup carrots, peeled and diced or sliced small (or baby carrots, sliced)
- 1 cup spinach, rinsed and drained (I used frozen)
- ½ cup green bell pepper, rinsed and diced (small) (Optional)
- ½ cup onion, peeled and sliced (small)
- ¼ cup peas, drained and rinsed, or thawed and rinsed and drained if frozen (I used frozen)
- 1 ½ cup cashew gravy
To Make Filling and Finish Pie:
- Preheat oven to 425 degrees Fahrenheit.
- Bring potatoes and carrots in some water to a boil in a small or medium sauce pan.
- Boil for about 5-10 minutes. Potatoes and carrots do not have to be thoroughly cooked. They should at least just start to soften before they are done.
- Drain carrots and potatoes and transfer to a medium or large mixing bowl.
- If you have not made cashew gravy already, prepare cashew gravy, turn off the stove when finished.
- Add the other vegetables to the potatoes and carrots.
- Pour cashew gravy on top of vegetables and mix well. If more is necessary, add another ½ cup of cashew gravy.
- Mix well.
- Pour into pie crust.
- Add top pie crust layer. You could use the full layer or cut the crust into strips and cross them for a fancier pie and to show off the filling.
- Press the two layers of pie crust together.
- Cut slits in the top layer of crust unless you used strips.
- Bake pie at 425 for 50 minutes. Pie crust may or may not be golden brown, but the important factor to know if the pie is finished is that the crust should no longer be doughy or sticky. If you have had pie before, you should know the texture of finished pie crust. This may be softer, however, than normal pie crust. I tested mine by breaking off a little piece of the crust and tried it to make sure the inside was not doughy/wet. It may be the texture of a biscuit, or close, if not a pie-crust texture. The gravy should also be bubbly when the pie is finished.
- Remove from oven and let cool for about 10-20 minutes.
Makes standard-sized pie.
Pie crust can also be used to make other kinds of pies, such as fruit pies. Bake the pies or the pie crust at 425 degrees Fahrenheit for about 40-45 minutes.