How to Make Gluten‐Free Vegan Vegetable Pot Pie

Step-by-Step Guide

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   Step 1: Make sure sticks of butter are straight out of the fridge and still solid hard.

   Cut them each into one inch cubes; this will make it easier to blend them into the mixture. , Now, add the butter cubes and mix ingredients until pie mixture is grainy with butter chunks still visible., If the mixture still looks too dry to mold without crumbing, add a few splashes of water.
   
   Be careful not to add too much water.
   
   The finished mixture will still look chunky. , Depending on if you are creating one large pie or smaller, individual pies, separate the dough into disc shapes respective to the size of your pie tray(s).
   
   Dough should be about two inches tall.
   
   Be sure to save a good portion for the top covering of the pie.,, Add in vegetables.
   
   You may add any desired vegetables, or omit any unwanted ones listed above; just be mindful that some vegetables may cook much fast than others.
   
   Cook for five minutes, stirring frequently., Turn the heat down a few notches.
   
   Cover and let simmer for fifteen minutes, stirring frequently., Then add your vegetable broth and sage (optional).
   
   Stir to thicken., Feel free to add more broth if it gets too thick for your liking.
   
   Then set aside to cool., Remove dough from refrigerator and let it sit out for about fifteen minutes until it's almost room temperature and easier to roll out., Dough may be sticky and difficult to use a rolling pin on.
   
   In this case, you may try adding my flour to the surfaces or place the dough disc between two pieces of parchment paper.
   
   Roll the dough out so it is slightly bigger than your pie tray(s) around.
   
   Make sure width of dough is as even as possible so it cooks evenly., Be careful not to tear it.
   
   After the bottom layer is smoothly in the pan, pour your pie filling in.
   
   You can be generous with the filling because it will bake down a bit.
   
   After, place the top layer of your dough on top of the filling like a blanket., To do this, press or crimp (to get the classic pie look) the edges together by gently pressing with your fingers; dipping your fingers in flour before doing so may make it more manageable.
   
   This step is more for looks and is therefore optional., Then place in the oven for fifteen minutes at 425 degrees.
   
   After about fifteen minutes, turn the oven temperature down to 375 degrees and bake until crust is a golden brown color and the filling is bubbling (about 45-55 minutes depending on your oven).,
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   Step 2: Mix one cup flour and salt together in a food processor or mixer.

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   Step 3: Add in the ice cold water to smooth the mixture a bit.

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   Step 4: Gather all the dough into your hands and compress and unify the mixture.

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   Step 5: Wrap your dough disc(s) in plastic wrap loosely and place in refrigerator for about thirty minutes while you create the filling.

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   Step 6: Heat half of the recommended portion of olive oil in sauce pan over medium heat.

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   Step 7: Add white wine (make sure it is suitable for cooking) to the mixture.

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   Step 8: After the fifteen minutes is up

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   Step 9: distribute 1/2 cup of flour evenly over the vegetables in the sauce pan.

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    Step 10: Add in your choice of milk and stir for a couple minutes on low.

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    Step 11: Preheat your oven to 425 degrees.

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    Step 12: Generously dust your countertop or tray surface you'll be rolling your dough out on with flour.

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    Step 13: Take your disc and pat it down gently in the bottom of your tray.

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    Step 14: Unify the top and bottom layers of dough.

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    Step 15: Cut a few slits into the top of the pie crust to allow ventilation.

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    Step 16: Let your pie cool about fifteen minutes before enjoying.

Detailed Guide

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