Vegetarian Pie

Sarah made this for supper tonight.  She was thrilled to make something with lattice on top!  Supper is always beautiful whenever she cooks, although I did joke with her that the name of her dish made me think that vegetarians were inside the pie.  

 

Vegetarian Pie

(From "The Great Scandinavian Baking Book")

makes one 11-inch pie

 

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 firm unsalted butter, sliced

1 cup sour cream

 

Filling

3 tablespoons butter

6 cups shredded fresh vegetables such as leeks, carrots, celery, parsnips and cabbage, in any combination

1 1/2 cups cooked rice

1/4 cup cream

1 teaspoon oregano

salt to taste

1 cup shredded mild cheese such as Edam or Gouda

 

Glaze

1 slightly beaten egg

1 tablespoon water

 

 

Measure the four, baking powder, and salt into a large bowl or into the work bowl of the food processor with the steel blade in place.  Add the butter and cut in using a pastry blender or on/off bursts of the food processor until the butter is in pieces the size of split peas.  Add the sour cream and mix until dough forms.  Gather dough together into a ball, wrap, and refrigerate for 30 minutes.

 

To prepare the filling, heat the butter in a large, deep skillet or wok.  Add the vegetables and cook over high heat, stirring and tossing constantly until vegetables wilt, about 5 minutes.  Remove from heat and mix in the ice, cream, oregano, salt, and cheese.  Preheat oven to 400 degrees Fahrenheit.  One a lightly floured board, roll out 3/4 of the pastry to make a round to fit a 10-inch pie pan or quiche pan.

 

 

Fill the pastry with the vegetable mixture.  Roll out the remaining pastry.  Cut into 1/3-inch-wide strips and arrange the strips crisscrossed over the top to make a latticework top.  Seal at the edges.  Brush with the egg and water nixed together.  Bake for 25 minutes or until golden.