Summer Vegetable Pie

READY IN: 1hr 30mins
Recipe by ellie_

Simple single crust vegetable pie is perfect for a simple no-meat supper or lunch accompanied with a tossed salad and sweet rolls.

Top Review by bluemoon downunder

A really lovely pie which we all enjoyed immensely. The pastry was easy to make (I'm always a tad wary of pastry recipes but resisted the temptation to use prepared pastry) and it made a great base for this pie. The filling was just totally scrumptious. The only changes I made were to double the garlic and mushrooms and to omit the corn which I'm not too fond of. I also added some fresh thyme to the sage. Having erred on the side of generosity with several of the vegetables, I used a 12" pie dish. I had slightly upped the pastry ingredients in anticipation of my inevitably doing this! I opted for pre-cooking the pie crust. Thank you ellie_ for a wonderful celebration of summer vegetables. I'll be making this again, probably adding eggplant and some sweet red pepper, and doubling the recipe when I do, as from my experiences of freezing, this should freeze extremely well indeed.

Ingredients Nutrition


  1. Make crust by sifting flours and salt together in a large bowl. Cut in margarine (or butter) until it resembles corn meal. Blend in water one tablespoon at a time until dough holds together.
  2. On a floured board, knead dough a few times and then pat it into a thick patty or disc. Place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use.
  3. Preheat oven to 375-degrees F.
  4. Melt butter (or margarine) in a large skillet over med low heat. Add garlic, onion and celery. Saute for 5-10 minutes or until onion is tender.
  5. Stir in zucchini, carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender.
  6. Stir in peas and corn and cook for another 5 minutes.
  7. Stir in honey, mustard, salt, pepper and sage. Remove from heat.
  8. Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid.
  9. Roll out crust to fit a 9" pie dish or quiche pan (I use a quiche dish).
  10. Place in dish and trim edges and crimp or make decorative edging.
  11. Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes.
  12. Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley.
  13. Brush crust edges with milk or egg wash.
  14. Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes).
  15. Let stand 5-10 minutes before cutting.

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