Alissa’s Cheesy Vegetable Pot Pie

 

1 1/2
cups vegetable stock
1
cup diced, peeled  potatoes
3/4
cup green peas
1/3
cup broccoli florets, cut in small pieces
1/3
cup diced carrots
2
cups shredded Cheddar cheese
2
tablespoons cornstarch
1/4
cup milk
1

recipe whole wheat pastry for 9-inch double crust pie

(recipe follows)

 

 

Prepare whole wheat pastry dough. 

 

Cook the potatoes and carrots in boiling water until barely tender.  Drain.  In a medium saucepan, combine the stock, potatoes, peas, broccoli and carrots.  Bring to a boil.  Mix cornstarch with milk and stir into stock mixture.  Cook stirring constantly for 5 minutes.  Remove from heat and let cool for 1 hour.

 

Preheat oven to 375 degrees.  Stir cheese into filling mixture and pour into a 9-inch pie crust.  Top with second crust, seal edges and cut slits in top crust.  Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

 

 

Whole-Wheat Flaky Pastry Dough

 

1 1/2
cups all-purpose flour
1
cup whole-wheat pastry flour (such as Bob’s Red Mill)
1/3
cup powdered sugar
1
teaspoon salt
1
cup cold unsalted butter
1/4
cup solid vegetable shortening (Crisco)
1
large egg yolk
1/3
cup plus 1 tablespoon ice water.

 

 

Using a rubber spatula or wire whisk, thoroughly mix flours, sugar and salt in a large bowl.  Working quickly to prevent softening, cut the butter into 1/4-inch pieces.  Add the butter to the dry ingredients.  Using a pastry blender or two knives, chop the butter into pea-sized pieces.  Add the shortening and with a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute through the bowl.  Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.  Do not let the mixture soften and begin to clump;  it must remain dry and powdery.

 

Beat the egg yolk with the ice water.  .Drizzle this mixture over the flour and fat mixture.  Cut with the blade side of a rubber spatula until the mixture looks evenly moistened and begins to form small balls.  If the balls of dough stick together you have added enough water.  If they do not, drizzle over the top 1 to 2 tablespoons ice water.   Cut in the water, then press with your hands until the dough adheres.  The dough should look rough, not smooth.  Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic.  Refrigerate for at least 30 minutes , preferably for several hours, or for up to 2 days before rolling.

 

Soften at room temperature for a few minutes if very cold and then roll out or pat out into a 9-inch pie pan.  Refrigerate the crust in the pie pan for at least 30 minutes.  Fill and bake as desired.  Roll out top crust.  This may be easier if done between two sheets of plastic wrap.