Summer Vegetable Pie

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.