I could eat it for days. In fact, I did.
Question: do you make dishes for Thanksgiving? Now that we’re at that cooking age and all? How do you decide? I think life would be so much more streamlined if I had a few go-to dishes that I could always turn to when the occasion to cook for people arose. But I have a feeling you’re the type who likes to bust out new adventurous dishes and I want to be like you.
I’m co-hosting a Friendsgiving potluck this year, so decisions are more crucial than ever. And I am, as always, busy making things 109889025x more difficult for myself.
In my best dreams, there is a stunning, irresistible-smelling vegetable-packed pot pie starring in the middle of the food table surrounded by other delicious vegetable goods. It’s the star of the show. It’s so good, it overshadows the fact that there is no turkey.
This is not that pot pie. The filling is not my ideal. But THIS IS THE IDEAL CRUST!
Even though it doesn’t look all puffy and flaky and gorgeous the way my dream pot pie might look, it tastes the way I want it to. I can’t deny that layers of all-flour, all-butter puff pastry is DELICIOUS, but it makes me feel like a giant grease ball and it’s super food coma-inducing. Urg.
This crust is whole wheat-y and not afraid to show it. You can see how earnest it is with those flecks of whole wheat everywhere! This crust is like my favorite thick whole wheat crackers IN THE WORLD except soft and tender instead of crunchy. It’s the same pie crust I used for this pie and it’s just as thick and hearty and perfect as ever (did I really post shirtless pics of Erik in that post? WHO AM I).
So what I’m suggesting here is to find a different pot pie filling (or use your favorite) and use this crust for a healthy, delicious pot pie that won’t leave you feeling like…a giant grease ball, to be perfectly articulate.
Oh and that thing I wouldn’t shut up about? I didn’t get it. Other things will come along, yada yada. Moving on.
(to pot pie!)
PS. Tomorrow I’m sharing a recipe for what to do with that leftover pie crust deliciousness that you rolled out! Hint: I liked it better than the pot pie. I may or may not have eaten the whole thing in one afternoon.
Vegetarian Pot Pie with Whole Wheat Crust
- I mostly followed this recipe and then used this cauliflower sauce instead of the roux flour + butter mixture in the first recipe. Good idea in theory, but it turned out kind of bland. Using vegetable broth instead of water would probably help.
- Crust (halved from this recipe:
- 1 cup whole wheat flour minus 2 tablespoons
- ½ cup oat flour
- 2 tablespoons corn starch*
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 5 tablespoons olive oil
- 5 tablespoons ice water
- Make your filling of choice and pour into an 8x8-inch (or equivalent size) pan.
- Make the crust: Combine the flours, corn starch, baking powder and salt. Add the olive oil and stir until just combined. Add the water and stir just until a dough forms. If the dough is still stiff and shaggy, add more water a tablespoon at a time until it comes together.
- Form the dough into a ball. Place it between two sheets of wax paper and roll out until it’s between 1/4-1/2-inch thick and large enough to fit an 8x8-inch pan. Trim the edges and reserve for another use. Place dough over filling and lightly press all over until it fits snugly.
- I brushed my crust with a bit of egg (you could also use milk) and baked it at 400 degrees for 25 minutes, but baking time will depend a bit on your filling.