Crust: (Tart Dough recipe from “The Greens Cook Book” by Deborah Madison)
- 1 cup white flour
- 3/8 tsp salt
- 4 Tbs cold unsalted butter cut in cubes
- 1.5 Tbs solid vegetable shortening (I am going to try substituting cream cheese)
- 2.5 to 3 Tbs ice water
Make this first so that it can prebake while you prepare the filling. Combine 1 & 2 then add 2 and 4, mix well with hands or in the food processor. Add ice water by feel if mixing by hand, until the dough just starts to become mealy. Flatten into a disc and cover with wax paper. She suggests you let it rest for 30 minutes in fridge and then roll out after warming but I just go for it, rolling between sheets of wax paper after dusting the surface with flour. Place in buttered baking dish, and prebake at 425. If you want a perfect crust, line the bottom with buttered foil and pie weights. Poke the crust if it swells as a result of steam.
Filling:
- 3-4 carrots
- 3 medium potatoes
- 6-8 turnips
- 1 large onion
- 1 large pepper
- 1/4-1/2 cabbage
- oregano
- 1/4-1/2 cup veggie broth or water and a veggie bouillon plus a dash of noodle soup base.
- * if you want this to be moister double the amount of broth and add to this 1 tsp of corn starch
*You can add broccoli too- chop and add with the cabbage
Clean and coarsely chop 1, 2 & 3. I microwave the carrots and potatoes for 6 minutes to hurry things along. Dice 4 & 5 and saute in a large pan, add herbs and spices to taste. Add in 1/4 cup veggie broth and chopped cabbage, cover to steam the cabbage. Combine all ingredients in a large bowl before placing into the baked pie shell. Cover with foil to retain moisture and prevent the shell from getting too dark. Bake at 350 for 20 (if you precooked 1 & 2) or 60 min.
