Easy Vegetable Pie Recipe

June 21, 2023 Post a Comment

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Description

This easy-to-make vegetable pie recipe is perfect for those who want to have a healthy and delicious meal. It’s a great way to use up any leftover vegetables in your fridge, and it’s packed with nutrients. The pie is crispy on the outside and soft and creamy on the inside, making it a perfect comfort food for any time of the day.

Prep Time

The prep time for this vegetable pie recipe is around 20 minutes. You’ll need to chop up the vegetables, make the pie crust, and prepare the filling.

Cook Time

The cooking time for this vegetable pie recipe is around 40 minutes. You’ll need to bake the pie in the oven until it’s golden brown and crispy.

Ingredients

For the pie crust:

1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, chilled and cut into small pieces
3-4 tbsp ice water

For the filling:

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups mixed vegetables (such as carrots, peas, corn, and green beans)
1 cup vegetable broth
1/4 cup all-purpose flour
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper

Equipment

9-inch pie dish
Rolling pin
Large mixing bowl
Medium saucepan
Whisk
Knife
Cutting board

Method

1. Preheat the oven to 375°F. 2. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. 3. Add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball and flatten it into a disc. 4. On a floured surface, roll out the dough into a circle that’s slightly larger than the pie dish. Transfer the dough to the pie dish and trim the edges. 5. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes. 6. Add the mixed vegetables and vegetable broth. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5-7 minutes. 7. In a small bowl, whisk together the flour and milk. Add the mixture to the saucepan and stir until the mixture thickens. 8. Add the salt and pepper and stir until well combined. 9. Pour the vegetable mixture into the pie crust. 10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.

Notes

You can use any vegetables you like in this recipe. Just make sure to chop them into small pieces so they cook evenly. You can also add cheese to the filling for extra flavor.

Nutrition Info

This vegetable pie recipe serves 6 people. Each serving has approximately 350 calories, 20g fat, 35g carbohydrates, 8g protein, and 450mg sodium.

Recipes FAQ

Q: Can I make the pie crust ahead of time? A: Yes, you can make the pie crust up to 2 days ahead of time and store it in the fridge. Q: Can I freeze the vegetable pie? A: Yes, you can freeze the baked vegetable pie for up to 3 months. Just make sure to wrap it tightly with plastic wrap and aluminum foil.

Recipe Tips

- Make sure the butter is chilled before making the pie crust. This will help to create a flaky crust. - Blind baking the crust (baking it without the filling) for 10-15 minutes before adding the filling will help to prevent a soggy bottom. - You can brush the top of the pie crust with an egg wash (1 egg beaten with 1 tbsp water) before baking for a glossy, golden brown finish.