Veggie Pie with a Cheesy Crust

To make the crust, combine the butter, flour, baking powder and salt in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse almost until a dough ball forms. Add the cheese and continue pulsing until you have a dough ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 400ºF.

To make the filling, melt 1 tablespoon of the butter in a large pan and add the onion, garlic, carrots and potatoes. Saute on low to medium heat until all the vegetables have softened. Stir in the peas and remove the vegetables into a dish. Melt the remaining tablespoon of butter in the pan and whisk in the flour. Slowly whisk in the milk and continue whisking until all the flour has dissolved and the mixture begins to thicken. Add the vegetables back into the pan and season to taste.

Roll out the dough and use your baking dish or ramekin (mine are 2 1/2″ high and 4 1/2″ in diameter) as a guide to cut circles, one for each dish or ramekin. Place each circle in the bottom of each dish. Divide the vegetable mixture equally between the dishes. Cut more rounds out of your dough, each about 2″ wider than the mouth of your dishes. Cover each dish with a dough circle and cut a few slits into the top.

Bake for 40–45 minutes or until your crust is a light golden brown.