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Roasted Vegetable Pie

Roasted Vegetable Pie with Double Spelt Crust

Roasting vegetables concentrates and enhances their natural flavors. Red bell peppers, tomatoes, and onions always taste much sweeter when roasted, while the flavor of mushrooms gets richer. Try varying the vegetables in this pie according to what’s fresh and abundant. If you like to plan ahead, you can prepare the pie crust beforehand and refrigerate in a sealed container.

Yield: Serves 8

Cooking Time: 70 Minutes

Prep Time: 20 Minutes


  • 1 small head of cauliflower
  • 2 potatoes, peeled
  • 2 carrots, peeled
  • 1 red pepper
  • 1 red onion
  • 10 button mushrooms
  • 1 pint cherry tomatoes
  • 3 Tbsp olive oil
  • 1 Tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp pepper
  • 3 cups spelt flour
  • 1 cup cold salted butter
  • 1/2 cold water with ice cubes
  • 1/2 cup almond milk
  • 1 Tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp soy sauce or liquid aminos
  • Dash of salt and pepper
  • 1 cup peas


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Chop cauliflower, potatoes, carrots, red pepper, onion, and mushrooms to small bite-size pieces. Put all vegetables in a roasting pan along with the cherry tomatoes. Coat vegetables with olive oil, Italian seasoning, salt, and pepper. Bake for 40 minutes, stirring halfway through.
  3. While vegetables are roasting, make pastry.
  4. Put flour and cold butter in either a large bowl* or food processer.**
  5. Using a fork, stir in the ice-cold water, a tablespoon at a time, to bind the dough together. You will know it is ready when a clump squeezed in your hand forms an adhesive ball without crumbling.
  6. Split the dough into 2 balls. Wrap one ball and place in fridge to keep cool.
  7. Roll out the other dough ball on a piece of floured parchment paper into a circle 1/8 inch thick that fits your pie plate. Trim around the edges to make smooth and flip over into a nonstick pie plate and peel off the parchment paper. Press the pastry lightly into the pie plate to fit.
  8. Remove vegetables from the oven after 45 minutes and reduce oven temperature to 350 degrees Fahrenheit.
  9. Put 3/4 cup of the roasted vegetables in blender. Add almond milk, lemon juice, dried basil, soy sauce, salt, and pepper to taste. Blend well. Pour sauce over vegetables. Add peas and mix together. Do not put the vegetables in the pastry-lined pie plate yet.
  10. Bake the bottom crust for 5 minutes, or until it is a bit brown.
  11. Roll out the other half of the dough just like the first. Fill pie shell with vegetable mixture. Cover with top crust. Trim and flute the edges and slice 4 long slats to let steam out.
  12. Bake for 30 minutes, or until crust begins to brown on top.


*If using a bowl, use a pastry cutter or 2 knives to cut the butter into the flour until you have a mixture that resembles coarse bread crumbs. There can be a variety of sizes, but the largest should be about the size of a pea. Freeze the bowl of flour and butter for 2 to 3 minutes.

**If using a food processor, use the S blade and pulse the butter and flour for 3-second intervals until the mixture looks like small pebbles (about 10 to 12 pulses). It’s okay if some pieces are larger than others as long as they are about the size of a pea. Empty contents into a mixing bowl and freeze for 2 to 3 minutes.

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