Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, very cold, cut into cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and diced (about 1 cup/120g)
  • 2 celery stalks, diced (about 1 cup/100g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) vegetable broth
  • 1 cup (240ml) whole milk or heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1 large russet potato, peeled and diced (about 1 ½ cups/200g)
  • Salt and black pepper to taste
  • 2 tablespoons (30g) butter, cut into small pieces (optional, for added richness)

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Heat olive oil in a large saucepan over medium heat. Sauté onion, carrots, and celery until softened. Add mushrooms and garlic; cook until mushrooms are tender. Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth and milk/cream. Add thyme, rosemary, and potato. Bring to a simmer. Reduce heat and cook until potatoes are tender and sauce has thickened. Stir in peas and corn. Season with salt and pepper.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface. Transfer dough to pie dish and trim edges. Or, unfold store bought pastry. Pour vegetable filling into the crust. Dot the top with butter pieces (optional). Brush crust with egg wash. Cut slits in the crust to allow steam to escape. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.