It’s pie season!
As the weather is finally starting to become seasonal, my desire to turn on the oven and bake has returned. While on occasion I love a fruit pie, my absolute favourite is a root vegetable pie, with or without a smothering amount of cheese. I made the first one of the season for my birthday last month and saved some for lunch the following week.
How do I make it? I cut up my vegetables and toss them with olive oil, salt, and a bit of pepper. Then I put them in a roasting pan, place it in the oven, and turn it on (to 375°F) while I prep the dry ingredients for the crust. Once the oven is preheated I take the vegetables out and finish preparing the pie crust. When it’s ready, I dump in the vegetables and add in some liquid. Lately I’ve been adding a quarter cup of apple cider. Then I roll out the top and depending on how nicely I rolled things, crimp a neat edge after plopping it on. Bake until golden brown, probably about 45 minutes.
A few more tips on the crust as I’ve been making it somewhat regularly for the past year:
- It comes together so quickly do not bother with a power tool and I don’t even think a spoon or fork is necessary. Use your fingers. The oil is good for your hands!
- Use very cold icy water. Sometimes I pop the dough (or the bit I’ve decided will be the top) into the fridge for a few minutes to keep cool if the kitchen is hot.
- I find it easier to just keep mixing new batches instead of doubling.
- I’m pleased to report that if you wish to use olive oil instead of canola, it seems to have no apparent impact on taste and worked quite well in my opinion for this savory pie. Of course your mileage may vary based on your olive oil. I used Fairway Unfiltered Extra Virgin Olive Oil, which we’ve been buying in a larger size container because I go through it quick.
- Do you need to crimp a neat and tidy edge? No. While I have the odd superpower and have always been able to crimp beautifully if I want to, the goal for this sort of pie is to make a decent enough seal so it doesn’t blow out and boil over. But that’s why I always bake on an extra tray. I’d rather clean another dish than my oven! This is where I also stick all those odd bits of crust that I’ve cut off for some reason or another. Those are the best parts when baked!
I’ll save you clicking to older posts, here’s the recipe again:
Oil Pie Crust
yield: one crust
1/3c icy cold water
Mix. Roll out. Enjoy.
note: salt is based on table salt (common when this recipe came to me in the late ’80s). I dropped it to heaping 1/2tsp kosher salt and it still tastes fine.