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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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: British
Keyword: Spelt Pie Crust
Servings: 4 people

Ingredients

Pastry:

  • 180g (1½ cups) spelt flour (see note 1)
  • ½ teaspoon salt
  • 120g  (¾ cup) butter (cold and chopped)
  • 2-4 tablespoons cold water

Filling:

  • 700g (1½ pounds) potatoes - chopped into small pieces (see note 2)
  • 1 large yellow/brown 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 (⅖ cup) cream
  • 1 egg

Instructions

Filling:

  • Pre-heat the oven to 200ºC / 400℉.
  • 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 / 350℉.

Pie Crust:

  • Mix the flour and salt together.
  • Chop the butter into small pieces and add to the dry ingredients.
  • Work the butter in (either using the rubbing in method or a stand mixer) until you have an overall breadcrumb consistency with some larger pieces of butter still showing.
  • Add two tablespoons of cold water and allow the mixture to come together. It should be soft but not sticky. If you feel you need more water, just add ½ tablespoon at a time.
  • Form into a ball, cover with clingfilm, 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, beat your cream and egg together. Add to a bowl along with the cooked vegetables. Give it a stir to make sure everything is 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

  1. You can use regular flour in place of spelt (just use the same amount).
  2. I didn't peel my potatoes, but you can if you prefer.
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.