Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)
This homemade deep dish spelt pie crust recipe takes minutes to make. The roasted vegetable filling offsets the buttery homemade pastry beautifully.
Servings: 4 people
Ingredients
Pastry:
- 180g (1½ cups) spelt flour (see note 1)
- ½ tsp salt
- 120g (¾ cup) butter (cold and chopped)
- 2-4 tbs cold water
Filling:
- 700g (1½ pounds) potatoes - chopped into small pieces (see note 2)
- 1 large yellow/brown onion (finely chopped)
- 1 red onion (finely chopped)
- 1 red pepper (chopped)
- 2 cloves garlic (finely chopped)
- salt & pepper (to taste)
- 2 tsp rosemary
- 1-2 tbs olive oil
- 100ml (⅖ cup) cream
- 1 egg (medium)
Instructions
Filling:
- Pre-heat the oven to 200ºC (400℉).
- Add all the filling ingredients (apart from the cream and egg) to a large baking pan.
- Drizzle with olive oil and roast until they have softened (around 30-40 minutes).
- Remove the vegetables from the oven and reduce the oven temperature to 175ºC (350℉).
Pie Crust:
- Mix the flour and salt together.
- Chop the butter into small pieces and add to the dry ingredients.
- Work the butter in (either using the rubbing in method or a stand mixer) until you have an overall breadcrumb consistency, with some larger pieces of butter still showing.
- Add two tablespoons of cold water and allow the mixture to come together. It should be soft but not sticky. If you feel you need more water, just add ½ tablespoon at a time.
- Form into a ball, cover with clingfilm, and place in the fridge for about 30 minutes.
- When ready, roll the pastry out into a large, rough circle shape (I roll it for a while and then place it on baking paper so that I can get the pastry as thin as possible without it sticking).
- Place the pastry inside a pie dish or baking tin - I used an 18cm (7") springform, rather than a dish, because I wanted a deeper pie. It was also easier to get the pie out and take pictures, but if you are not worried too much about aesthetics, just use any ovenproof dish you have.
- Smooth the pastry against the surface of the tin leaving an edge a little higher than the tin (it will shrink when baked).
- Next, bake the pastry blind: Cover the pastry with baking paper or aluminium foil and fill with dried beans. Bake for 10 minutes. Remove from the oven.
- In the meantime, beat your cream and egg together. Add to a bowl along with the cooked vegetables. Give it a stir to make sure everything is combined.
- Spoon into the pie crust and return to the oven to bake for a further 25-30 minutes (you can add a touch of cheese to the top if you like, but it isn't necessary).
- Allow to cool for a while and serve warm, or let cool completely and eat cold. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use regular flour in place of spelt (just use the same amount).
- I didn't peel my potatoes, but you can if you prefer.
