The Pioneer Woman Tasty Kitchen
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Veggie Pie with a Cheesy Crust

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

2

Description

Hot creamy comfort food!

Ingredients

  • FOR THE CRUST:
  • 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Ice Water
  • ¼ cups Shredded Cheddar Cheese
  • FOR THE FILLING:
  • 2 Tablespoons Unsalted Butter, Divided
  • 1 whole Onion, Peeled And Chopped
  • 2 cloves Garlic, Peeled And Minced
  • 1 whole Carrot, Peeled And Diced
  • 1 whole Red Potato, Peeled And Diced
  • ½ cups Frozen Peas
  • 2 Tablespoons All-purpose Flour
  • 1 cup Milk
  • Salt And Pepper, to taste

Preparation

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.

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Avatar of Jenelle Miller

Jenelle Miller on 2.18.2014

why won’t this let me give it 5 mitts??? I am trying!! Anyhow it was wonderful. Confession: I added little bits of ham to appease my meat-lover. It made a lot of crust. I’ll bet you could skip the bottom crust, double the filling, and you could make 4 pies with just a top crust, and that would be just as good.

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