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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.