Friday is PIE DAY!

Today I have a savory pie to add to the mix.  I had some veggies that I wanted to use up, and I was tired of the usual pastas and roasted vegetable dishes that I had been making.  Also, I had spied this crust recipe a couple of weeks back, and was eager to try it out. 

Savory Veggie Pie with Whole Wheat & Cornmeal Crust

Crust
1 c flour
1/2 c whole wheat flour
1 c cornmeal
1 t baking powder
3/4 t salt
1/2 c water
5 T butter
1 egg

-mix dry ingredients in bowl
-cut in butter
-add egg and water
-mix until dough holds together
(you can also toss it all into a food processor and pulse until it holds together)

Filling
3 T olive oil
2 cloves garlic
1/2 t salt
1 t dried sage
pepper to taste
1/2  c veggie broth
3 c mixed veggies
(I used onion, red pepper, eggplant and a little zucchini, but you can use whatever combo you've got hanging out in the fridge)

-saute veggies, garlic and spices in olive oil for 20 minutes
-add broth
-bring to a boil, then simmer until all liquid is absorbed
-roll out crust and place in 9" pie pan
-layer veggies into crust
-top with 1/4 cup grated parmesan
-bake at 350 for 45 minutes