Thanksgiving Root Vegetable Pie

By • November 12, 2013 • 15 Comments



Author Notes: I am a vegetarian, and this is what I serve on Thanksgiving. Make the pie crust, the mushrooms, and the sweet potato mash a day or two beforehand, and all you'll have to do on the day of is roast your vegetables and compose and bake everything.

Adapted from The Daily Garnish
Marian Bull

Serves 8

For the pie crust

  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • 1/2 cup all-purpose flour
  • 3/4 cups butter
  • 1 teaspoon sea salt
  • 6 to 8 tablespoons cold water
  • Ice
  1. Cut up butter into pea-size cubes, then freeze for at least 10 minutes until firm and very cold. Measure out your water and drop in a few ice cubes to keep it cold.
  2. Mix flours and salt together in a wide bowl. Drop the butter into the flour, tossing to coat each piece as best you can. Using your fingers, squeeze and pinch and snap the butter pieces, working to squish them and incorporate them into the flour. Use only your fingertips. Mix until butter and flour have reached a texture similar to that of coarse cornmeal, with some pea-sized chunks remaining.
  3. Add a few tablespoons of cold water into the flour, and mix gently with your hands or a wooden spoon. Add water, a tablespoon at a time, until you reach 6 or 7 tablespoons. Assess your situation: if you can squeeze the pie crust into a ball with one hand, you're pretty close. If you try that and everything crumbles, add another tablespoon. A few dry spots are fine; you want dough that just comes together and won't crack when you roll it out. Form into a ball, wrap with plastic wrap, and store in the refrigerator for at least an hour.
  4. After the dough has cooled, remove from refrigerator and roll out on a floured cutting board. The dough should be of even thickness and big enough to cover your pie dish. Crimp the edges or simply fold them under for a simpler crust. Refrigerate, covered in plastic wrap, until just before baking.
  5. Roll the dough around the rolling pin like a towel, and transfer to the pie dish. Mold the dough into the pie pan, letting the excess hang off the sides. Crimp

For the filling

  • 5 cups diced root vegetables (I like sunchokes, purple potatoes, carrots, and parsnips)
  • Olive oil
  • Salt and pepper
  • 4 tablespoons butter, divided
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 5 cups diced mushrooms (roughly 1.75 pounds)
  • 1/3 cup red wine
  • 1/2 cup vegetable stock
  • 5 cups peeled and quartered sweet potatoes
  • 1/2 cup whole milk
  1. Preheat oven to 375° F. Toss the diced vegetables in olive oil, then sprinkle with a good pinch each of salt and pepper. Dump them onto two baking sheets and roast for 30 minutes, stirring halfway through and making sure they don't burn.
  2. Sauté shallots and garlic in one tablespoon of olive oil and one tablespoon of butter. Cook for a few minutes, until beginning to brown. Add the mushrooms and cook down until they are soft and give off moisture.
  3. Add wine, and cook until it's almost completely absorbed. Then add your vegetable broth, and cook over medium heat until almost all of the moisture is cooked off.
  4. Fill a large pot with salted water and bring to a boil. Add sweet potatoes until soft (but not falling apart) when pierced with a fork -- start checking after 15 minutes.
  5. Drain sweet potatoes, then mash together with butter, milk, and salt and pepper to taste.
  6. Preheat the oven to 400 degrees. Spread the mushrooms across the bottom in an even layer. Next add the roasted vegetable layer, and top with the layer of mashed sweet potatoes. Bake for 35 minutes or until the crust starts to brown. Halfway through cooking, pull the pie out and top with a layer of pumpkin seeds and a sprinkle of cinnamon or nutmeg.

Comments (15) Questions (0)

Default-small
Default-small
Default-small

7 months ago orangeideal

This looks great--what are some good sides to go with?

Default-small

7 months ago Laura

Made this for Thanksgiving with a pre-made crust (blind baked) and it turned out well. Great for fall!

Stringio

8 months ago Angela Sevin

I made my own version with a gluten/dairy free crust, and mashed turnips on top of pureed squash, it turned out great! The root vegetables were a little crunchy so next time I will cook those longer.

Default-small

8 months ago Michelle

Great! Thanks for the help.

Default-small

8 months ago Michelle

I, too, was considering making this in a cast iron skillet (roughly 10" approx. to a deep dish pie pan) in the hopes that this would prevent a soggy crust. Does anyone have any thoughts on the subject? I've never baked a pie in a skillet. Do I need to worry about the crust getting TOO well done? Thanksgiving dinner isn't exactly the best time for such experiments, I realize, so I'm a bit nervous! Thanks for any help.

540434_3765129049943_1219987725_n

8 months ago Marian Bull

Marian is Food52's Associate Editor.

I baked mine in a 10-inch skillet, and the crust was not soggy! Just make sure that the dough isn't too wet.

Default-small

8 months ago Amy

I want to make this for my vegetarian thanksgiving. what is the dimension of that skillet?

540434_3765129049943_1219987725_n

8 months ago Marian Bull

Marian is Food52's Associate Editor.

10 inches!

Stringio

8 months ago eldaveablo

Love the sound of this recipe, but I have a strong aversion to mushrooms. Any suggested substitutes?

540434_3765129049943_1219987725_n

8 months ago Marian Bull

Marian is Food52's Associate Editor.

Hmm. Maybe caramelized onions? Let me know what you end up trying!

Default-small

8 months ago mcudney

I'd like to make this ahead for Thanksgiving. Sounds like it would be best to prep the veg layers ahead, then assemble and bake day of. Has anyone tried the prebaked crust?

540434_3765129049943_1219987725_n

8 months ago Marian Bull

Marian is Food52's Associate Editor.

You can prep everything ahead! I hope that helps.

Open-uri20121230-21259-5w9cf3-0

8 months ago Lisa McLaughlin

The crust is not pre-baked in this recipe so, at least for me, it was soft and not great. If I make this again, I would pre-bake the crust. This recipe is a lot of work but does taste great.

540434_3765129049943_1219987725_n

8 months ago Marian Bull

Marian is Food52's Associate Editor.

Oh no, I'm so sorry to hear this! I've always wondered about pre-baking please let me know if you try it!

Default-small

8 months ago Michelle Pedraza

looks spectacular, I will definitely try making this over the weekend :)