A Damn Fine Vegan Pot Pie

i was over at my parents house when day when my sister offered me a piece of pie. I was thinking it was a piece of the strawberry peach pie my mom made for my sisters bday, but to my surprise it was a piece of this kick-ass veggie pot pie! Even after being re-heated in the microwave, the crust was still flaky, and the filling was phenomenal. pure fattening, veggie, crusty goodness. the best part? the recipe was veganized straight from the betty crocker cookbook! thanks betty!  this recipe is definitely up paula deen’s alley in terms of “butter” content, so tell your thighs to stfu. also, i am sad to admit i haven’t made a pie in 2 years, so my crust looks like shit. keep your laughs silent

crust

2 9″ layers

1 c *earth balance (betty says shortening, but i prefer the butter) chilled, cut into cubes

2 2/3 c white pastry, or all purpose flour

1 tsp salt

7-8 tbs ice water

Food processor method: combine the flour and salt in the bowl of your food processor and pulse briefly. add one half of the shortening/butter and pulse for 30 seconds. add the other half and pulse until the flour looks like sand. start add ing the water, 1 tbs at a time and pulse until a ball of dough forms. divide into 2 disks, wrap in saran wrap, and toss into the freezer while you make the filling.

old school- sift the flour and salt together in a large bowl. using a pastry cutter, or a fork, cut the butter into the flour until it resembles coarse sand. add the ice water, one tablespoon at a time until a dough forms. roll into two disks, wrap in saran wrap and toss in the freezer while you prepare the filling.

Filling:

1/3 c onion minced

1/3 c earth balance

1/3 c flour

10 oz mixed veggies

1 c chopped mushrooms

1 3/4 c veggie stock

2/3 c milk

2 1/2  cups veggie crumbles or seasoned tempeh

melt the earth balance in a large  pan over medium heat. add the onion, and cook stirring occasionally until they start to get golden. add the mushrooms, and cook until softened. add the flour and whisk to form a roux. cook for one minute, and slowly whisk in the stock and the milk. bring to a boil, and let cook for one minute. now add the veggies and crumbles. season with salt and pepper.

preheat your oven to 425

remove one disk of dough from the freezer, and place the second in the refrigerator. on a lightly floured counter-top, roll out the first disk into a large circle using your pie pan as a guide. lay your crust into the pan and gently press it down. using a fork, dock the crust to let steam escape. pour in your filling and smooth it out.

remove the second disk of dough, and roll in out large enough to cover the top of the pie. make vents for steam and crimp and flute the edges. place on a baking sheet and either use a pie shield, or aluminum foil around the edges for the first half of baking. bake for 35-45 minutes total, or until golden brown and bubbling.

vegan pot pie!

*this was a shortening based crust-they aren’t my favorite-it seemed to be way too tender/crumbly and it had soft cracks after baking. regular earth balance will give you a denser, flakier crust-or-go the alton brown/good eats route and use 1/2 shortening 1/2 butter!