Vegetable Pot Pie

Cooking Instructions

Combine the flours and salt in a large bowl. Cut in the butter or margarine with a pastry cutter, or work in with your fingers until mixture is crumbly and well-blended. Sprinkle with 4 tablespoons of the water. Quickly work the dough until it is just soft enough to hold together, adding additional water as necessary. Cover bowl with plastic wrap and refrigerate dough 30 minutes. (This relaxes the gluten so the crust stays tender.) Wrapped well so that it does not dry out, the dough can be refrigerated up to a week. Bring back to room temperature to roll out.

On a floured piece of waxed paper, roll out the crust to fit a 13 x 9-inch baking dish with 1/2 inch extra dough all around. (Rub a damp cloth on the kitchen counter to hold the waxed paper still as you roll.) Cut a design in the surface of the crust to allow steam to escape when the pie is baking. Set crust aside on waxed paper.

Meanwhile, preheat oven to 375F (190C). Lightly oil a 13 x 9-inch baking dish.

Combine the onion and the butter in a large microwave-safe bowl. Microwave, uncovered, on High 2 minutes. Stir in carrots. Microwave, uncovered, on High 2 minutes. Add squash and stir. Microwave, uncovered, on High 3 minutes.

Stir in flour. Stir in broth, milk, salt and pepper. Microwave, uncovered, on High minute and stir. Continue cooking in 1-minute periods and stirring until mixture is slightly thickened. Stir in peas, parsley, marjoram and nutmeg.

Transfer vegetable mixture to prepared baking dish, Invert the crust over filling and gently remove waxed paper. Crimp to form a decorative edge, or double over and press gently with the tines of a fork.

Bake pie 40 to 45 minutes, or until crust is golden brown.