Vegan Vegetable Pot Pie (12-Inch)

Ingredients:

Vegan Pie Crust

Directions:

1. Preheat the oven to 400 degrees.
2. Make a double batch of Vegan Pie Crust. Split the dough in half; one for the bottom crust and one for the top crust. Place one crust in the bottom of a pie pan and trim the excess around the edges. Roll out the second piece of dough and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent and fragrant.
4. Whisk in the flour, vegetable broth, and almond milk. Whisk until the flour is fully incorporated.
5. Add the mixed vegetables and potatoes to the skillet. Bring to a boil, reduce heat, and simmer for 5-10 minutes, or until the sauce thickens.
6. Pour the mixture into the pie pan. Place the other piece of pie crust on top and trim the excess dough around the edges. Seal the edges of the dough with your fingers or a fork. Use a knife to cut a few slits in the top of the pie to vent steam.
7. Bake for 35-40 minutes or until the crust is golden brown.
8. Let sit for about 10 minutes to allow the inside to set before serving. Slice and serve warm.

Vegan Pie Crust

1. Add the flour, sugar, and salt to a food processor and pulse a few times to mix together.
2. Add the butter and shortening to the food processor. Mix together for about 10 seconds.
3. Slowly pour in the cold water while the food processor is running. The dough will begin to clump together.
4. Remove the dough to a floured surface and use your hands to form the dough into a ball. Use a rolling pin to roll out a piece of pie crust large enough for a 12-inch pie pan.
5. Place the crust in a pie pan and trim the edges.
6. The pie crust is now ready to use or can be covered and refrigerated for future use.