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Mom's Pot Pie
Ingredients for Crust
- 3 cups whole wheat pastry flour or white whole wheat flour
- 1½ cups vegan butter chilled and cubed
- 1 tsp fine sea salt
- up to 1 cup ice cold water
Ingredients for Filling
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 2 cups vegetable broth use beef flavored, if desired
- ¼ cup corn starch (substitute ⅓ cup whole wheat flour, if desired)
- 1 cup oat milk or other plant-based milk
- 4 cups frozen mixed vegetables or fresh, if desired
- 2 cups potatoes cubed,
- 2 cups seitan cubed, or use tofu or favorite meat substitute
- 1 tsp celery salt
- In the bowl of a food processor, combine flour and salt. And cubed butter.
- Pulse a few times until pea-sized pieces form.
- Slowly add 1 tablespoon of water at a time.
- Pulse and continue to add water until the dough forms a ball.
- Divide into 2 balls. Wrap in non-stick paper or plastic wrap and chill in the refrigerator while you make the filling
Make the Filling
- In a large skillet, heat the olive oil. Add the onions, celery, and garlic. Saute until softened and onion is translucent.
- Whisk the broth, oat milk, and corn starch together in a bowl. Add to the skillet and mix.
- Add the mixed vegetables, potato, and seitan. Simmer about 5-10 minutes until the sauce thickens.
Assemble the pies
- Preheat oven to 400°F.
- Roll out pie crusts, one at a time and cut to the size of your pan. When making individual pies, you can either cut each from a large pie sheet or divide into smaller balls and roll out separately.
- Press one crust into each individual pan. If making one large pie, this will be half your total pie crust.
- Divide filling between the individual pies or when making one large, add all the filling to the bottom crust.
- Roll out top crust and top each pie with the crust. Seal along the edges and flute, with your fingers if desired. Alternatively, use a fork to seal the edges.
- Cut slits or shapes into the middle of the top crust to allow steam to escape.
- Bake for 25-30 minutes for individual pies or about 45 minutes for large pie. It's done when the crust is golden brown.
- Serve while hot.
- Whole grain flours require more water than all-purpose refined. Also, the overall humidity will affect the amount of water needed. Adjust accordingly.
- Ensure your vegan butter and your ice water are as cold as possible. This helps ensure a flaky crust.
- Another secret to a flaky crust is not to overmix your dough. It should resemble coarse sand or fine gravel.
- Use only as much water as is needed to bring the dough together. Too much water makes a sticky dough.
- If you don't have vegan butter, cold (solidified) coconut oil substitutes well.
- This makes a 9" pie or about 8 individual pies. Adjust to the size of your pie plates.
- If you have extra pie crust dough, wrap it and keep it in your freezer until you are ready to make your next pie.