Double Crust Veggie Pot Pie

• For the Pie Crust
• 4 cups All purpose flour
• 2 teaspoons Salt
• 1 cup Unsalted butter, cold and cubed
• 2/3 cup Ice water
• 4 tablespoons Olive oil
• For the Filling
• 3 tablespoons Unsalted butter
• 1/3 cup All purpose flour
• 1 1/4 cups Vegetable stock
• 3/4 cup Milk (I use almond again)
• 2 ounces Cream cheese
• 2 tablespoons Olive oil
• 1 tablespoon Minced garlic
• 1 cup Finely diced carrots
• 1 1/2 cups Green beans (Canned or freshly steamed- your choice)
• 1 1/2 cups Frozen peas, thawed

1. In a medium bowl, whisk your flour and salt together.
2. Add the butter and break it down into your flour mixture using a fork or pastry cutter until some butter pieces are the size of oat flakes and some the size of peas.
3. Drizzle the olive oil onto your flour and butter mixture and use a fork to incorporate. Slowly pour ice water over mixture and bring the dough together using the fork and try to moisten all of the flour bits. Use your hands briefly to work the dough together.
4. On a lightly floured surface, dump out the dough. It should look moist and shaggy- might be a little sticky. Divide and gently knead the dough into 2 separate disks. Wrap each one in plastic wrap and refrigerate for 1 hour.
5. Dice your carrots, green beans, and thaw the peas. Set aside.
6. In medium saucepan over medium heat, melt the butter. Whisk in the flour slowly. Mixture will be very thick and a little crumbly looking. Heat for a minute. Turn the flame down low and slowly add veggie stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Over medium heat, stir the mixture often until the cream cheese has melted and the mixture resembles the consistency of warm, thick pudding. Add salt and pepper to taste. (I add a pinch of cayenne, and a pinch of dried thyme as well). Remove the mixture from heat and set aside.
7. In another medium skillet, heat olive oil. Add minced garlic, saute for a minute, and then add carrots and and saute for another 5 minutes. Add your green beans and peas, heat covered for few minutes to soften the vegetables up (I don't like mine crunchy) and continue to saute for another 2-3 minutes adding salt/pepper/onion powder/cayenne to taste. Remove from heat and stir the mixture into your sauce. Set aside and allow the filling to cool slightly
8. Begin assembling your pie crust. Remove one disk from the fridge. On a lightly floured surface, roll dough out into about a 12- inch round. Be careful not to get any tears, but if you do, they can be patched together with extra dough. Gently lift the 12-inch round from the surface and center into a 9-inch round pie dish. Place in fridge while you roll out the top crust.
9. Roll out the top crust just as you did with the bottom crust.
10. Spoon the filling into the bottom pie crust.
11. Carefully remove the top pie crust from your work surface and drape over the filling in the pie dish. You should have a slight overhang. With your fingers, press the top and bottom crusts together and fold under. Use your fingers or a fork to crimp the edges of the dough. Very carefully cut five small slits in the top of the crust so the steam can vent while it's baking. Brush lightly with beaten egg or melted butter and place in fridge while the oven preheats.
12. Place a rack in the center of the oven and preheat to 400 degrees F.
13. Place pie in the oven and bake for 10 minutes. Reduce the oven heat to 375 and bake for 30 more minutes, or until the crust is golden brown. (Sometimes shorter, sometimes longer, I've found). Remove from the oven and allow to cool for 1 hour before you serve it.
14. Pie lasts 4-5 days covered in fridge.

pie crust, flour, salt, butter, water, olive oil, filling, butter, flour, vegetable stock, milk, cream cheese, olive oil, garlic, carrots, green beans, frozen peas

Taken from food52.com/recipes/33492-double-crust-veggie-pot-pie (may not work)