Veggie Pie


For Dough: 

  • 1  Cup of Whole-wheat flour
  • 1  Tablespoon of Salt
  • ¼ Cup  of Olive Oil (or 1 Cup of Very Cold Organic Butter)
  • 1  Cup of Water 
  • Thyme (optional)


  • Seasonal vegetables (onion, red bell pepper, pumpkin, sweet corn, zucchini, etc. ) 
  • 2 Eggs
  • 100cc Sweet Cream
  • Salt, Pepper, Seasonings


  1. Mix flour, salt, olive oil, and thyme (or any other herb of your preference). 
  2. Slowly add water as much as needed, while kneading the dough until smooth. You might use less than a cup, or more. 
  3. Make a bun out of the dough, wrap it with a cloth, or plastic wrap in contact, and leave in the fridge for at least 2 hours.
  4. Chop the onion, bell pepper, and sauté.
    4a. For Zucchini Flavor: Chop the zucchini and add with onion and pepper to give a full cook.
    4b. For Pumpkin and Sweet Corn Flavor: Boil pumpkin and sweet corn (not necessary if you are using a canned). Blend pumpkin, sauteed onion and pepper, and half of the corn. 
  5. Mix eggs, sweet cream, and vegetables in a bowl ( for 4b you add the second half of the sweet corn).  Season to taste. I usually use curry, nutmeg, paprika, salt, and pepper. 
  6. Roll out the dough, cover a tart pan, and pour in the filling. Cook in a preheated oven at 180°C until golden.
ATN - Veggie Pie Dough


- For vegan options, you can avoid eggs in all steps or replace them for hydrated flaxseeds.
- Sweet Cream can be replaced with vegan milk and pulp.
- For the Pumpkin Pie, I also use cinnamon when seasoning.
- Try with other vegetables and experiment with your favorites.
- I also pre-cook the dough usually 5-7 minutes before filling.

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