Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)

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Homemade spelt pie crust is perhaps easier to make than you might imagine. With only four household staple ingredients (one of those being water), it is whipped up in minutes. You can then fill your spelt pie crust with whatever you like, sweet or savoury.

I first made a deep dish pie (leftover taco pie) for my book, Baking with Spelt. There’s just something so gratifying about a deep pie. This one is made with roasted vegetables which is an amazing filling for buttery, nutty spelt pastry. Just look at that layer upon layer of flavourful veggies stacked up on top of each other.

Don’t stick to my filling though; add whatever you like. Chicken would be an amazing addition to the filling for this spelt pie crust. Or maybe ham?

Pies are also an awesome way to use up leftovers. Just throw it all in a bunch of spelt pastry and you have a meal that will satisfy pretty much every member of your family. Frugal and delicious, what more could you need?

If you like the sound of this pie, check out my other savoury recipes!

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Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)

This homemade deep dish spelt pie crust recipe takes minutes to make. The roasted vegetable filling offsets the buttery homemade pastry beautifully.

Course Main Course

Cuisine British

Keyword Spelt Pie Crust

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings 4 people

Ingredients

Pastry:

185g spelt flour (white or wholegrain)
½ teaspoon salt
80g butter (cold and chopped)
3-4 tablespoons cold water

Filling:

700g potatoes (washed and chopped into small pieces - no need to peel)
1 large onion (finely chopped)
1 red onion (finely chopped)
1 red pepper (chopped)
2 cloves garlic (finely chopped)
salt & pepper (to taste)
2 teaspoons rosemary
1-2 tablespoons olive oil
100ml cream
1 egg

Instructions

Pre-heat the oven to 200ºC. Add all the filling ingredients (apart from the cream and egg) to a large baking pan. Drizzle with olive oil and roast until they have softened (around 30-40 minutes). Remove the vegetables from the oven and reduce the oven temperature to 175ºC.
For the pastry: mix the flour and salt together. Add in the butter and either rub in with your fingers until a breadcrumb consistency is reached or use a food processor. Add the water one tablespoon at a time until the pastry clumps together easily and is not too dry. Form into a ball, cover and place in the fridge for about 30 minutes.
When ready, roll the pastry out into a large, rough circle shape (I roll it for a while and then place it on baking paper so that I can get the pastry as thin as possible without it sticking). Place the pastry inside a pie dish or baking tin (I used a 6" springform because it was easier to create a deep dish, get the pie out, and produce pretty pictures, but if you are not worried too much about aesthetics, just use any ovenproof dish you have). Smooth the pastry against the surface of the tin leaving an edge a little higher than the tin (it will shrink when baked).
Next, bake the pastry blind: Cover the pastry with baking paper or aluminium foil and fill with dried beans. Bake for 10 minutes. Remove from the oven.
In the meantime, take your cooked vegetables and add to a bowl along with the cream and the egg (beaten). Stir until everything is well combined. Spoon into the pie crust and return to the oven to bake for a further 25-30 minutes (you can add a touch of cheese to the top if you like, but it isn't necessary).
Allow to cool for a while and serve warm or let cool completely and eat cold. Enjoy!

Notes

I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.