Vegetable Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 1/4 to 1/2 cup ice water
• 1 tablespoon sugar (optional, for a slightly sweet crust)
• 1 tablespoon apple cider vinegar (optional, for a flakier texture)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup zucchini, sliced
• 1 cup bell peppers, chopped
• 1 cup broccoli florets
• 1/2 cup peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon nutmeg (optional, for warmth and depth)
• 1/4 cup cream or plant-based milk
• 1/2 cup grated cheese (optional, for added richness)

Instructions

1. Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add ice water, mixing until the dough just holds together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking your vegetable pie.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent. Add the carrots, zucchini, bell peppers, and broccoli, cooking until they are slightly softened. Stir in the peas, salt, pepper, thyme, and oregano, and cook for an additional 2 minutes. Sprinkle in a touch of nutmeg for an added layer of flavor.
4. Add Cream: Pour the cream or plant-based milk into the skillet, stirring to combine with the vegetables. Cook for another 5 minutes until the mixture thickens slightly. If desired, stir in half a cup of grated cheese to enhance the creaminess. Set aside to cool.
5. Roll Out the Dough: On a floured surface, roll out one disk of dough to fit your pie dish. Gently press the dough into the dish, trimming excess edges.
6. Fill and Cover: Pour the vegetable mixture into the prepared pie crust. Roll out the second disk of dough and place it over the filling, sealing the edges. Cut slits in the top crust to allow steam to escape.
7. Bake: Place in the oven and bake for 45-50 minutes, or until the crust is golden brown. Allow the pie to cool slightly before serving.