VEGGIE PIE | Veggie Filth | John Quilter

Preheat the oven to 375°F (190°C).

In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

Stir in the cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

In a skillet, heat a little oil over medium heat. Add the onions and garlic, sauté until translucent.

Add the carrots, bell peppers, zucchini, and spinach. Cook until the vegetables are tender. Season with thyme, oregano, and black pepper. Remove from heat and let cool.

Roll out the dough on a floured surface to fit your pie dish. Place the rolled dough into the pie dish, trimming any excess.

Fill the pie crust with the vegetable mixture. If using, sprinkle shredded cheese on top.

Roll out the remaining dough to cover the pie, sealing the edges. Cut slits in the top to allow steam to escape.

If desired, beat the egg and brush it over the crust for a golden finish.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

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