Pie Curst

1. In a large bowl, mix flour, sugar and salt together. Add butter and use your fingers to rub the butter and flour together until you get a texture like sand. You can also use a pastry cutter if you have one to bring it together.
2. Add the egg and milk and use your hands to bring the dough together. Do not knead the dough too much, otherwise you’ll end up with a tough crust that isn’t flaky. Shape the dough into a round disc and wrap in saran wrap and freeze for 30 minutes.

Filling

1. Pre-heat oven to 425 F.
2. Heat oil in a medium pot on medium heat. Once oil is hot add onions and a pinch of salt. Saute for 4-5 minutes. Add vadouvan and stir for 30 seconds. Add garlic, potatoes, carrots, cauliflower, corn, quinoa, bay leaf, vegetable broth, and thyme. Mix well. Bring to a boil and then simmer on low heat for 10-15 minutes or until potatoes are fork tender. Add 1/4 cup of water if too dry.
3. In a separate bowl, stir together flour and water into a slurry. Pour the flour slurry into the pot and stir until the filling has slightly thickened. Set aside and slightly let cool.
4. While the filling is cooling,butter two small 4 inch spingform pans. Remove the pie pastry from the fridge. Divide the pastry into 4 pieces (2 tops, 2 bottoms). Roll out each dough into 1/4 inch thickness. Gently place pie pastry into the pans, leaving 1 inch overhang. Press the pastry to the sides and bottom. Place in freezer for 10 minutes.
5. Divide the filling between the two pies and then brush the overhanging edges of the pie crust with egg wash. Lay the top layer of pie on top and use a fork to press the edges. Use a sharp knife to cut excess crust away and poke a hole in the middle of the crust to create a vent hole. Brush the top with egg wash.
6. Bake for 35-45 minutes. Remove, cool for 10 minutes and serve with mushroom gravy or as is!