Vegetable Pie with Cheddar Crust

Creamy vegetable pie with Cheddar crust

Written by on in Recipes

The vegetables that often make up the “sides” of many meals take centre stage in this creamy, stick-to-the-bones pie.  Cheddar adds complexity to this pie crust, and a pinch of saffron introduces warm notes and a lovely tint to the filling. 

Makes 1 nine-inch pie, 45 minutes prep time and 50 minutes cook time.  Additional rest time required. 

A successful Cheddar crust   

If you haven’t made a double crust from scratch before, this one is an easy and forgiving one that will help your first attempt be a successful one.  Here’s why:  

  • You can’t roll dough into perfect circles?  No problem – neither can I.  This recipe makes plenty of dough, which gives you a bigger margin for oblongs.  If you’re a pro, you can use the extra dough to decorate the top of your pie or cut “biscuits” for your favourite cracker toppings. 
  • Eggs and plenty of water will help this dough bind together easily, and they will also make rolling the dough into pie crusts a snap.  You only need to knead the mixture 5-7 times to form a decent dough that holds together. 
  • The cheddar, butter and eggs will add maximum flavour and colour to your crust. 

Check out a quick gallery below of the pie crust-making stages.

  • Butter and eggs are cut into flour and cheese
    Butter and eggs are incorporated into the flour and Cheddar before water is introduced to form a dough.
  • Pie dough is formed into two disks to be wrapped for resting
    After a dough is formed, it is split into two disks for resting.
  • Lower crust of pie is filled with vegetable filling
    The lower crust is created and filled.
  • Double crust is sealed and crimped
    When the upper crust is applied, the overhang of crust is trimmed, folded and sealed.
  • Unbaked double crust cheddar pie on table
    A vent is cut at the top to allow steam to escape. The pie is ready for egg wash and baking.

Need more tips to make a perfect crust?

After years of making both sweet and savory pies, I have some tips for getting delicious, flakey crusts consistently.  Check out my post for how to make a successful double-crust pie every time.

Creamy vegetable pie with cheddar crust
Print

Creamy vegetable pie with cheddar crust

Recipe by Tiny Kitchen CravingsCourse: mainCuisine: North AmericanDifficulty: Medium
Size

9

inch pie
Prep time

45

minutes
Cooking time

50

minutes

A hearty and creamy vegetable filling enclosed in a savory and flakey cheddar double-crust.

Ingredients

  • Cheddar crust

  • 3 1/2 cups all purpose flour, plus extra for dusting

  • 1 cup finely shredded old cheddar cheese

  • 1/2 tsp. salt

  • 1 cup slightly softened butter, cut into small pieces

  • 3 eggs, divided

  • 1/3 cup water, plus 1 tbsp. for egg wash

  • Vegetable filling

  • 2 cups peeled potatoes, cut into 1/2″ cubes

  • 1/2 cup peeled carrots, cut into 1/2″ cubes

  • 3/4 tsp. salt

  • 1/4 tsp. ground black pepper

  • 1/3 cup all purpose flour

  • 1 1/2 cups cauliflower florets, cut into 1/2″ pieces

  • 1/4 cup heavy cream

  • 2 cups milk

  • 1 pinch saffron

  • 2 tbsp. butter

  • 1/2 cup onion, finely chopped

  • 1 clove garlic, crushed

  • 1/2 tsp. dried summer savory or thyme

  • 1/2 cup peas

  • 1 tsp lime juice

Directions

  • Directions for crust
  • In a large mixing bowl, mix flour, cheddar cheese and salt together.
  • Create a well in the flour, and place butter and 2 eggs into it.
  • Using your thumb and fingertips, rub butter and eggs together to mix; and then start incorporating the flour. If you have a pastry cutter, cut butter and eggs into the flour. Whichever method you choose: don’t knead at this time! You are trying to evenly distribute the egg and butter into the flour. The mixture will be clumpy and grainy.
  • Sprinkle water into the mixture and continue incorporating. Remember to scrape the bottom of your bowl with your hands to “pull up” the dryer bits that usually end up there.
  • When water is evenly distributed, knead the mixture 5-6 times to form a dough. If dough feels dry and won’t hold together, sprinkle in more water, 1 tbsp. at a time and knead until dough forms. Coat the dough ball with a sprinkle of flour to make it easier to handle.
  • Split dough into two equal pieces and form each into circular disks, each approximately 1 inch thick.
  • Stack the disks on top of each other and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours. Dough can be made up to 2-3 days ahead, but may need to be warmed up on a countertop for 20-30 minutes before shaping into crusts.
  • Directions for filling
  • Place potatoes and carrots onto a plate and cover with an inverted plate, or with plastic wrap. Microwave on high for -7 minutes, or until vegetables pierce easily with fork. Set aside.
  • Mix salt, pepper and flour together in a medium bowl and toss with cauliflower to coat. Set aside.
  • Mix cream and milk in a bowl and heat in the microwave on high for 1 1/2 minutes, or until steaming. Add saffron and stir. Set aside.
  • Heat butter in a large saucepan on medium heat. Add onions and cook until onions are translucent (2 – 3 minutes). Add garlic and stir for 30 seconds.
  • Add cauliflower florets to skillet, stirring for 2-3 minutes until flour is cooked. Add milk mixture in a steady stream while scraping and stirring the bottom of the saucepan. Fold in potatoes and carrots. Fold in peas. Season to taste and remove from heat to cool.
  • Directions for assembly
  • Preheat oven to 375°F.
  • Beat 1 egg with a tbsp. of water in a small bowl to create an egg wash and set aside with a pastry brush.
  • Dust work surface with flour and roll one disk of dough into a large circle, around 1/4″ thick and large enough to cover the 9″ pie plate. Transfer onto the pie plate as your lower crust.
  • Fill pie with vegetable filling and sprinkle lime juice overtop of the filling. Add egg wash around the edges of the lower pie crust where the top crust would attach.
  • Roll out the second disk of dough and cover the pie. Using scissors, trim excess around the edge of the pie so that they extend 1/2″ beyond the edge of the pie plate.
  • Fold the pie edge underneath and tuck into the pie plate, sealing the crust. Crimp the edge of the pie by pinching your thumb and forefinger outwards on the edge of the pie, while pushing your other forefinger inwards on the edge of the pie in between them. This creates a zig-zag shape around the edge of the pie.
  • Cut a 1″ hole at at the top of the pie to create a vent.
  • Brush top with egg wash and place pie onto a cookie sheet and into the oven on the middle rack.
  • Bake for 50 minutes or until crust is browned, and filling can be seen bubbling in the vent. If crust is browning too quickly, you can loosely cover the top of the pie with foil, but cut a hole to align with where the pie vent is.
  • Cool for at least 1 hour before serving.