Photo: Matt Lien Photography
INGREDIENTS:
CRUST
- 11⁄4 cups ivory wheat or organic all-purpose flour
- 1 teaspoon raw turbinado sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into 1⁄2-inch pieces
- 5 tablespoons ice water
FILLING
- 4 carrots
- 1⁄2 stalk celery
- 1⁄2 bulb fennel
- 3 to 5 white potatoes
- 1 red onion
- 1⁄4 cup morel mushrooms
- 1⁄4 cup crimini mushrooms
- 1⁄4 cup shiitake mushrooms
- 2 cloves garlic
- 1 tablespoon butter, plus butter for the pie pan
- 2 tablespoons arrowroot powder
- 3 cups vegetable stock (or replace 1 cup of stock with 1 cup of whole milk)
- 1 cup bean sprouts
- Mini bouquet of fresh oregano or foraged purslane
- 1⁄4 cup curly parsley
- 1 cup corn Salt and black pepper Cumin, cloves, or cinnamon (optional)
INSTRUCTIONS
FOR THE CRUST:
- In a bowl, mix the flour, sugar, and salt.
- Pinch off sections of the butter and add to the dry ingredients.
- Carefully sprinkle in the cold water.
- Mix to combine thoroughly.
- Form into a ball and wrap the dough in recycled plastic; refrigerate for 1 to 2 hours before use, or toss in the freezer while you prepare the main portion of the pie!
FOR THE FILLING:
- Preheat the oven to 425°F.
- Chop the carrots, celery, fennel, potatoes, onion, mush- rooms, and garlic.
- In a large pot, over low to medium heat, melt the butter and add the arrowroot powder and vegetable stock.
- Whisk until combined, then add in the chopped vegetables and sprouted beans.
- Chop the oregano and parsley in fine pieces and set aside.
- Allow the vegetables to soften to your liking. I’ve noticed such variation in what others prefer in regard to this! Some crave a firm, almost crunchiness to their vegetables, and others prefer a soft, almost spongy consistency. Explore here!
- Butter a pie pan.
- Take the crust out of the refrigerator or freezer, and gently roll out into a circle on top of a floured counter.
- The crust should just extend out from the sides of the pie pan about a 1⁄4 inch or so to create enough space to roll it over less than 1⁄4 inch.
- Pour the stovetop contents into the bottom of the pie pan, then add in the fresh corn and chopped oregano and parsley. Season to your liking with basic salt and pepper, a dash of cumin, or a dash of cloves and cinnamon.
- Lay the crust over the top of the pan.
- Starting on one side, twist the crust inward toward the center of the pie, folding each section slowly and carefully like a continual twist around the edge of the pie.
- With a toothpick or tip of a butter knife, poke holes evenly on the top of the crust for circulation and even baking.
- Bake for 35 to 40 minutes or until the crust is slightly browned and just nearly crisp. I am all about having extra but- ter nearby to brush on the warm, steaming crust when I serve to my family and others.
NOTE : Most co-ops sell sprouted beans in bulk that are ready to use, but any kind of bean will be delectable here. My favorite alternatives are great white northern or black beans.
Reprinted from TALES FROM A FORAGER’S KITCHEN. Copyright © 2018 by Johnna Holmgren. Photographs copyright © 2018 by Matt Lien Photography. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
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