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Who doesn’t like the smell of a freshly baked pie? Brighten up your summer afternoon with this vegetable pie that’s sure to leave anyone wanting more. It’s delicious, colorful, healthy, and easy to prepare – what’s there not to love?! Invite your friends over to help you dig into it; everything tastes better when shared with the people you love.
Can you resist this pie? Neither can I.
Ingredients:
1 cup spelt flour
1 tsp Himalayan salt
142g butter, cubed
1/3 cup of ice cold water
Filling: oven roasted mixed vegetables
Instructions:
1, Mix 1 tsp salt with spelt flour in a bowl.
2, Cut the butter into small cubes and add it to the mixture. The butter should be quite chunky. Use knife to cut butter into the flour to make pieces smaller.
3, Slowly pour the water into the mixture and stir it until a firm dough is formed
4, Spread some flour on the cutting board to roll the dough. Roll it into a rectangle roughly the length of your rolling pin.
5, Fold into thirds while sprinkling the dough with flour so it doesn’t stick to the cutting board.
6, Rotate the dough 90 degrees and repeat steps at least 7 more times.
7, Roll the dough into one piece, put it in plastic wrap, and place it in the fridge for 30 minutes.
8, Take the dough out of the fridge, unwrap it, place it on the cutting board, and cut ⅓ of it off. Roll the remaining ⅔ of the dough and place it in a casserole dish. Make sure the dough completely fills the dish.
9, Take the mixed vegetables and fill the casserole dish. Fold the edges of the dough over the mixed vegetables.
10, Take the dough you cut off and roll it roughly to the size of your rolling pin. Cut up to 5 slices. Take 3 slices from the middle and place them on top of the dish crossing each other.
11, Bake in a 190 degree oven for 30-35 minutes. When ready, spread some butter on top of it to make it even softer.
Credit: YouTube
