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Winter Vegetable Pie




Source of Recipe


King Arthur Flour


List of Ingredients




Pastry
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
3/4 cup (4 3/4 ounces) vegetable shortening or 3/4 cup (6 ounces) lard
1 large egg
1 tablespoon vinegar
2 to 3 tablespoons water

Filling
3 tablespoons (1 1/2 ounces) butter
3 cups (11 ounces, 1 small head) coarsely shredded cabbage, lightly packed
1 1/4 cups (1 medium, 5 1/2 ounces) chopped onion
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups (8 ounces) sliced mushrooms
1/2 cup (4 ounces) cream cheese, softened
4 large hard-boiled eggs, sliced 1/4-inch thick
1/2 teaspoon dried dill


Recipe



The Pastry: In a medium-sized mixing bowl, whisk together the flour and salt, then cut in the shortening. In a separate bowl, or in a measuring cup, whisk together the egg, vinegar and 2 tablespoons of water, and sprinkle this over the dry ingredients while fluffing with a fork. Mix just until the dough comes together, adding the last tablespoon of water if needed. Divide the dough in half, flatten each half into a disk, wrap, and refrigerate until ready to use.

The Filling: Melt 2 tablespoons of the butter in a large skillet, add the cabbage and onions, and saute until the cabbage is wilted and the onions are soft. Stir in the basil and season to taste with salt and pepper. Spoon into a bowl.

Melt the remaining tablespoon of butter and saute the mushrooms until they release their juices and shrink to about half their original size. Stir the mushrooms into the cabbage mixture.

Roll one of the pastry disks into an 11- to 12-inch circle and fit it into a 9-inch pie plate. Gently spread the softened cream cheese over the bottom, then layer on the sliced eggs. Sprinkle lightly with dill. Spoon the cabbage mixture on top. Roll out the remaining crust and place it over the filling. Seal and crimp the edges of the crust, and slice a few vents in the top.

Bake the pie in a preheated 400°F oven for 15 minutes, then lower the oven heat to 350°F and continue to bake for another 20 to 25 minutes, until the crust is lightly browned. Yield: 1 pie, 10 servings.