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Summer Vegetable Pie

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • Preheat oven to 375-degrees F.
  • 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.
  • Stir in zucchini, carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender.
  • Stir in peas and corn and cook for another 5 minutes.
  • Stir in honey, mustard, salt, pepper and sage. Remove from heat.
  • Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid.
  • Roll out crust to fit a 9" pie dish or quiche pan (I use a quiche dish).
  • Place in dish and trim edges and crimp or make decorative edging.
  • Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes.
  • Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley.
  • Brush crust edges with milk or egg wash.
  • Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes).
  • Let stand 5-10 minutes before cutting.
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RECIPE MADE WITH LOVE BY

@ellie_
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@ellie_
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"Simple single crust vegetable pie is perfect for a simple no-meat supper or lunch accompanied with a tossed salad and sweet rolls. "
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  1. 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.
    Reply
  2. ellie_
    Simple single crust vegetable pie is perfect for a simple no-meat supper or lunch accompanied with a tossed salad and sweet rolls.
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