Vegetarian Pie with Roasted Autumn Vegetables

Nothing says cozy like a Vegetarian Pie with Roasted Autumn Vegetables. I remember one chilly fall evening when my son, Jake, insisted we make a pie together. We ended up with flour everywhere, but the laughter and delicious smells made it all worth it. This pie is perfect for those crisp autumn days when you want something hearty yet healthy.

Why You’ll Love It

• It’s packed with seasonal veggies that are bursting with flavor.
• The flaky crust complements the rich filling beautifully.
• It’s a great way to sneak in more vegetables for the family.

Pure Comfort

This Vegetarian Pie is pure comfort food. With its warm, roasted vegetables and buttery crust, it’s like a hug in a dish. Plus, it’s easy to make, so you can enjoy the cooking process as much as the eating.

What You Need

• 1 1 cup all-purpose flour (120 g) – Plus extra for dusting.
• 1/2 1/2 cup unsalted butter, chilled and cubed (113 g) – Can substitute with vegan butter.
• 1/4 1/4 tsp salt – Enhances the flavor.
• 3-4 3-4 tbsp cold water – Add more if needed.
• 1 1 medium butternut squash, peeled and diced – Can substitute with sweet potatoes.
• 1 1 red bell pepper, diced – Adds sweetness.
• 1 1 cup Brussels sprouts, halved – Trimmed and cleaned.
• 1 1 medium yellow onion, diced – For added flavor.
• 2 2 cloves garlic, minced – Fresh garlic is best.
• 1 1 tsp dried thyme – Can use fresh thyme if available.
• 1 1 tsp olive oil – For roasting the veggies.
• 1 1 cup shredded cheese (optional, 4 oz) – Use your favorite type.

Time to Cook

Prep: 30 minutes | Cook: 45 minutes | Total: 1 hour 15 minutes | Difficulty: Moderate | Make-Ahead: Yes, you can prepare the filling a day in advance.

Steps to Make It

1. Start by preheating your oven to 400 °F. This will ensure your pie crust gets that perfect golden color.
2. In a large bowl, mix the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to combine until it resembles coarse crumbs. This step is key for a flaky crust.
3. Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Don’t overwork it! Wrap it in plastic wrap and refrigerate while you prepare the filling.
4. On a baking sheet, toss the butternut squash, bell pepper, Brussels sprouts, onion, and garlic with olive oil, thyme, and a sprinkle of salt. Roast for about 25 minutes, or until the veggies are tender and slightly caramelized. The aroma will fill your kitchen!
5. Roll out the chilled dough on a floured surface to fit your pie dish. Transfer it carefully and trim any excess. Prick the bottom with a fork to prevent bubbling.
6. Once the veggies are done roasting, let them cool slightly. If using cheese, mix it with the veggies, then pour the mixture into the prepared crust. Bake for 20 minutes, or until the crust is golden and the filling is bubbly.

Make It Perfect

• If the crust cracks while rolling, just patch it up with a little extra dough.
• You can add any other seasonal vegetables you love, like carrots or kale.
• Let the pie cool for a few minutes before slicing; it helps the filling set.

Mix It Up

• Try adding cooked lentils for extra protein.
• Swap out the cheese for nutritional yeast for a dairy-free option.

Perfect Partners

• Serve with a simple green salad for a complete meal.
• Pair with a warm apple cider for a cozy fall experience.

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FAQs

Conclusion

This Vegetarian Pie with Roasted Autumn Vegetables is not just a meal; it’s a celebration of fall flavors. Whether you’re enjoying it on a chilly night or serving it at a family gathering, it’s sure to be a hit. So go ahead, gather your loved ones, and dig into this delightful pie!