Vegetable Pie

Spicy Corn Pie

Vegetable Pie

 Do you ever get cravings for a particular food or flavor well today I can’t stop thinking about making a vegetable pie, not just any vegetable pie but a super spicy corn and vegetable pie with a perfectly flaky Gluten Free Crust! To start the crust, I combined all my gluten free flour ingredients, White Rice Flour, Cornstarch, Brown Rice, Tapioca Starch, Almond Meal/Flour, Potato Starch,  Xanthan gum and salt and sifted them into a large bowl.  I mixed the flours together really well.  You could also put them into a seal-able container and give it a good shake. Then I measured out my butter and cut it up into smaller bits and added it to the flour mixture.  Using my hands I mashed the butter and flour together letting it crumble between my fingers until all the butter was combined with the flour.  At this point it looks crumbly with small chunky bits. I beat the egg in a separate bowl and then add it to the flour/butter combo then I add the ice water and vinegar.  I mix this really well and the dough sticks together and easily forms a ball.  I separate it into 2 balls and wrap them with plastic and put them in the fridge for 1 hour. In a large sauce pan or dutch oven I added 1 tbsp of oil and the diced Leeks.  When I diced up the leeks I cut off most of the green and only used the white ends.  Then I added the chopped red and green pepper and the minced Jalapeno.  I remove the seeds on the inside but if you like Spicy you can leave them in.  Spicy corn pot pie At this point I add the vegetable broth, corn, carrots, potatoes and chipolte puree. (you can find the recipe here)  Be careful with this stuff.  It is super hot and a little goes a far far far way.  I cover the sauce pot and let it all simmer on med- low until the potatoes and carrots are soft about 30 minutes.  I add 1/4 c of cream and simmer uncover until most of the moisture has evaporated and it resembles a thick stew. At this point, take one ball of the dough and place it on a sheet of flour dusted plastic wrap.  Dust over the top again and cover with another sheet of plastic wrap.  Roll out the dough to the size of your pie pan, making sure you leave enough for the side of the dish as well.  Trim off any excess dough from the rim. Spoon the corn filling into the pie until it is filled to the top.  Then roll out the other ball of dough exactly the same way and place it directly over the pie and filling to cover it completely.  A little water between the two pastry shells on the rim of the pie will help seal the two pieces together.  Press down on the rim to seal it.   Trim off the excess.  Cut a few slits on the top piece of dough and its ready for the oven. I preheated the oven to 350 degrees and put the pie on the center rack.  Then I baked it for 30 – 45 minutes until the pastry on top is turning slightly brown and the insides is bubbly hot. To get the golden brown color on my pie I paint the pastry with egg white and put it back into the oven for an extra 10 – 15 minutes until golden brown.  corn pot pie !

Spicy Corn Pie

Spicy Corn Pie


    Pie Crust
  • 1/4 tsp Salt
  • 1 tsp Apple Cider Vinegar
  • 12 tbsp butter
  • 86.8 gr White Rice Flour
  • 50.4 gr Cornstarch
  • 47.6 gr Sorghum Flour
  • 42 gr Tapioca Starch
  • 39.2 gr Almond meal/flour
  • 8.4 gr Potato Starch
  • 5.6 gr Xanathan Gum
  • Vegetable Pie Filling
  • 2 tbsp Coconut Oil
  • 2 Leeks, diced
  • 1/2 Green Pepper, chopped
  • 1/2 Red Pepper, chopped
  • 1 Jalapeno Pepper
  • 1 tsp Chipolte Puree
  • 4 cup Vegetable Broth
  • 2 Garlic Cloves, minced
  • 1 Carrot, Peeled and chopped
  • 2 cups Frozen Corn
  • 2 white Potatoes, chopped
  • 1/4c Heavy Cream
  • 1 egg white (optional)


    Gluten Free Pie Crust
  1. Add flour and salt to a large bowl. Add butter that is cut up into the flour. Using your hands work the butter into the flour. It will become crumbly. In a separate bowl combine the egg, water and vinegar and beat gently with a fork. Add to the flour mixture and stir with a wooden spoon until the dough pulls together and makes a ball. Separate into 2 balls. Cover with plastic wrap and refrigerate for 1 hour.
  2. Vegetable Filling
  3. Using mostly the whites, chop leeks and saute with the coconut oil in a large sauce pan or crock pot until soft. Add minced garlic, carrot, red and green peppers. Cut the jalapeno pepper lengthways and remove seeds. (you can leave the seeds in if you want it extra spicy. Add to the crock pot. Saute vegetable until softened.
  4. Add vegetable broth, Chipolte Puree, frozen corn and potatoes. Let simmer on medium heat for 20 minutes or until the potatoes are cooked. Blend in the cream. Allow to simmer on low until most of the liquid has evaporated and the filling is a thick "stew".
  5. Cover the counter with a sheet of plastic wrap and lightly flour it. Using one of the balls of dough, put it in the center of the plastic sheet and lightly flour the surface. Cover with another sheet of plastic wrap and roll it out to about 1/8 " thick and to the size of your pie dish. Peel off the top layer of plastic wrap and flip the rolled out dough into the pie dish. Peel off the second sheet of plastic and trim off excess dough from the edge of the pie plate.
  6. Spoon the vegetable "Stew" into the pie dish, filling it to the top of the pan.
  7. Take the second ball of dough and roll out the same as the first and then place it over the entire pie. Press the edges together to seal. If it doesn't seal well use a bit of water on the edges to act as a glue between the two sheets of dough. Cut a few slits in the top to act as air vents.
  8. Bake in a 350 degree preheated oven for 30 minutes until the pastry is firm and slightly brown and the insides is bubbling hot.
  9. Take out of the oven and paint surface with egg whites and return to oven for 10-15 more minutes until top is golden brown.
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2 Responses to Vegetable Pie

  1. susan July 11, 2014 at 8:16 am #

    great recipe i really loved it

  2. Susan July 13, 2014 at 3:03 pm #

    Thank you 🙂

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