Epic Vegetable Pie

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• Epic Vegetable Pie

• Dough
• 2 ⅔ cups all-purpose flour
• 2 teaspoon salt
• ⅔ cup + ¼ cup vegetable shortening
• Measure the flour into a large mixing bowl. Add the salt and shortening. Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
• 10 to 12 tablespoons ice cold water
• Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. You may need to add more water to blend. If you add too much flour, add additional flour until the dough is well formed but not too sticky.
• Work into a large ball of dough so that all the flour in the bowl sticks to it. Handle it as little as possible.
• Separate into two dough balls. Wrap separately in waxed paper and put them in the freezer for at least 10 minutes (longer is fine).
• Vegetable Filling
• 4-5 medium sized red bliss potatoes
• 1 tablespoon olive oil
• Pre-heat oven to 425°F. Thinly slice the potatoes. Put olive oil in a microwave-safe dish with a lid. Cook potatoes in the microwave on high for six minutes. When done remove to a large mixing bowl, reserving the liquid in the cooking dish.
• 16 ounces carrots, chopped
• 3 stalks celery, chopped
• Chop carrots and celery. Using the same microwave-safe dish as was used for the potatoes (with the cooking liquid still in it), cook carrot and celery in the microwave on high for six minutes. Remove to same mixing bowl with potatoes.
• 1 medium bunch of broccoli
• ½ teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste
• ½ teaspoon Old Bay seasoning, or to taste
• Cut the broccoli into florets. Put in the mixing bowl with potatoes, carrots, and celery. Add salt and pepper to taste. Mix vegetables well.
• Roll out one of the dough balls on a floured surface. Place in a glass pie plate and drape excess dough over the edges of the plate. Fill the pie plate with the vegetables in the mixing bowl.
• Roux (White Sauce)
• 3 tablespoons butter or margarine
• In a 2-quart saucepan over a medium heat, melt the margarine.
• 3 tablespoons flour
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• Stir in flour, salt, and pepper. Mix well, stirring constantly until blended.
• 1 ¾ cups of milk
• Gradually add the milk. Cook, stirring constantly, until the mixture boils and thickens. Remove from heat and pour evenly over vegetables.
• 4 ounces mozzarella cheese, shredded
• Sprinkle with mozzarella cheese.
• Roll out the second dough ball on a floured surface. Place on top of the vegetables to cover. Using a knife, cut an 'X' in the center of the pie to allow steam to escape.
• Bake in the oven at 425°F for 20-25 minutes. Turn the oven down to 350°F and bake an additional 20-25 minutes, or until golden brown.

• 2 ⅔ cups all-purpose flour
• 2 teaspoon salt
• ⅔ cup + ¼ cup vegetable shortening
• 10 to 12 tablespoons ice cold water
• 4-5 medium sized red bliss potatoes
• 1 tablespoon olive oil
• 16 ounces carrots, chopped
• 3 stalks celery, chopped
• 1 medium bunch of broccoli
• ½ teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste
• ½ teaspoon Old Bay seasoning, or to taste
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 ¾ cups of milk
• 4 ounces mozzarella cheese, shredded

1. Measure the flour into a large mixing bowl. Add the salt and shortening. Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
2. Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. You may need to add more water to blend. If you add too much flour, add additional flour until the dough is well formed but not too sticky.
3. Work into a large ball of dough so that all the flour in the bowl sticks to it. Handle it as little as possible.
4. Separate into two dough balls. Wrap separately in waxed paper and put them in the freezer for at least 10 minutes (longer is fine).
5. Pre-heat oven to 425°F. Thinly slice the potatoes. Put olive oil in a microwave-safe dish with a lid. Cook potatoes in the microwave on high for six minutes. When done remove to a large mixing bowl, reserving the liquid in the cooking dish.
6. Chop carrots and celery. Using the same microwave-safe dish as was used for the potatoes (with the cooking liquid still in it), cook carrot and celery in the microwave on high for six minutes. Remove to same mixing bowl with potatoes.
7. Cut the broccoli into florets. Put in the mixing bowl with potatoes, carrots, and celery. Add salt and pepper to taste. Mix vegetables well.
8. Roll out one of the dough balls on a floured surface. Place in a glass pie plate and drape excess dough over the edges of the plate. Fill the pie plate with the vegetables in the mixing bowl.
9. In a 2-quart saucepan over a medium heat, melt the margarine.
10. Stir in flour, salt, and pepper. Mix well, stirring constantly until blended.
11. Gradually add the milk. Cook, stirring constantly, until the mixture boils and thickens. Remove from heat and pour evenly over vegetables.
12. Sprinkle with mozzarella cheese.
13. Roll out the second dough ball on a floured surface. Place on top of the vegetables to cover. Using a knife, cut an 'X' in the center of the pie to allow steam to escape.
14. Bake in the oven at 425°F for 20-25 minutes. Turn the oven down to 350°F and bake an additional 20-25 minutes, or until golden brown.