Veget Pie Recipe
Make Veget Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 2
Add Butter
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 4
Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 6
Add Remaining Vegetables
Stir in the diced carrots, bell pepper, zucchini, and frozen peas. Cook for 5-7 minutes until the vegetables are tender.
- 7
Season the Filling
Add dried thyme, salt, and black pepper to the skillet, mixing well. Remove from heat and let cool slightly.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Roll Out Dough
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- 10
Fill the Pie
Transfer the rolled dough to a pie dish. Pour in the vegetable filling, spreading it evenly.
- 11
- 12
Bake the Pie
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- 13
Cool and Serve
Let the pie cool for 10-15 minutes before slicing. Serve warm or at room temperature.