Homemade Vegetable Pot Pie And Crust From Scratch

Prep Time 36

Cook Time 45

Course Main Course

Cuisine American

Servings 6

2-3 tbsp grass-fed butter such as Kerrygold
2 large carrotts cut into pieces
1 yellow squash cut up
1 zucchini cut up
1/2 yellow pepper cut into small pieces
1 cup broccili use stalks if you want
2 celery sticks cut into small pieces
2-3 garlic cloves minced
1/4 cup all-purpose unbleached flour
1/2 cup heavy cream or use 1/2 cup milk & 2 tbsp of melted butter (this is how to make heavy cream and is what I used)
1 cup vegetable broth
salt and pepper to taste

Cut up all your vegetables. If you like to prep cook, as I do, this step can be done the day before.
In a pan or cast-iron skillet, melt butter. Throw in all vegetables and cook on medium for about 10 mins or until veggies are soft.
Add flour, milk, broth, salt & pepper and cook until it thickens. Set aside.

Combine flour, salt, and butter in a food processor or a blender. Pulse until mixture resembles coarse crumbs. Though a food processor will work much better, I did use my blender. It took longer, but it worked.
Mix the ice water and apple cider vinegar in a small bowl.
Pour 1/2 the water mixture in a blender; pulse 3 times to blend. Pour the rest in the blender and pulse 8 more times, until all comes together.
Turn dough out onto a wooden surface or on parchment paper, and kneed for a couple of seconds, then divide in half. Wrap each piece in plastic wrap and place in the refrigerator for 30 mins.
When ready to use, fold and press the dough into the desired shape and place one in the bottom of a dish (I used a ceramic pie dish), fill with vegetable filling, then top with the other piece of dough
Using bottom rack, bake on a cookie sheet on 450 degrees for 45 mins to 1 hour. Watch it after 45 mins. It may need more time to bake. Mine did.

Keyword crust, from scratch, pot pie, vegetables