Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 8 ounces (227g) cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • 1 cup (240ml) vegetable broth
  • 1 cup (240ml) whole milk
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (150g) carrots, peeled and diced
  • 1 cup (150g) parsnips, peeled and diced
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/2 cup (50g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Crust: Combine flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Cook the Mushrooms: Add sliced mushrooms to the skillet and cook until browned and softened, releasing their moisture. Season with thyme, rosemary, and red pepper flakes (if using).
  4. Make the Sauce: Whisk flour into milk until smooth. Gradually whisk into the skillet with the mushrooms. Bring to a simmer and cook until thickened, stirring constantly. Add vegetable broth and simmer for 5 minutes more.
  5. Add Vegetables: Stir in carrots, parsnips, peas, and corn. Season with salt and pepper to taste. Simmer until vegetables are tender-crisp. Stir in fresh parsley.
  6. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface. Carefully transfer the dough to the pie dish. Trim and crimp the edges.
  7. Fill and Bake: Pour the vegetable filling into the pie crust. Brush the crust with egg wash. Cut slits in the top of the crust to allow steam to escape. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Cool Slightly: Let the pie cool for at least 10 minutes before serving.