Pie is why, part 1

I've been on a bit of a pie-baking bender. Last night I made a vegetarian faux-beef pot pie. It was a big hit, even with a British meat-eater :)

I worked without a recipe, as I am wont to do lately, but it's a simple enough dish that it's easily recreated and pretty quick to make.

Oven temp: 400 degrees

Cook time: About 35 minutes

What you'll need for the crust (I'm giving away my gran's secret recipe here, so use it wisely):

• 
  
  2 1/2 cups flour
• 
  
  1/2 teaspoon salt
• 
  
  1/2 cup + 2 tablespoons vegetable oil
• 
  
  1/2 cup + 1 tablespoon cold water
• 
  
  1 egg, beaten, for top crust wash

Mix all of the ingredients together until all the dry stuff is incorporated. Divide into 2 balls and roll out to pie pan-size between two sheets of wax paper. Line the pie pan with one of the sheets of dough and save the other for the top.

What you'll need for the filling:

• 1 bag of Gardein beefless tips
• 2 large carrots, peeled and sliced
• 1 stalk celery, finely sliced
• 1/2 onion, coarsely chopped
• About 2/3 cup frozen peas
• 1 packet instant vegetarian gravy (I used Pillsbury brown gravy)

Add a bit of oil to a large-ish nonstick pan and sautee the first 5 ingredients over medium-high heat until onions begin to brown and tips are thawed. Add peas and continue to cook until everything looks done.

Make gravy to instructions on packet and pour into pan with "meat" and veg. Then pour the filling into the pie pan and top with second sheet of crust. Poke some holes in the crust with a knife or fork and brush with the egg.

I recommend putting this pie on a cookie sheet before putting it in the oven as the gravy kind of bubbles out. Bake until the crust is a lovely golden brown, let cool, and enjoy!