18 Recipe Russian Vegetable Pie Unleash Your Inner Chef!

Ingredients:

For the crust:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup cold butter, cut into small pieces
• ¼ cup ice water

For the filling:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped vegetables of your choice (carrots, potatoes, mushrooms, bell peppers, etc.)
• 1 tablespoon chopped fresh herbs (dill, parsley, thyme, etc.)
• 1 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. To make the crust, combine the flour and salt in a large mixing bowl. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, and mix with a fork until the dough comes together. Shape the dough into a flattened disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Meanwhile, to make the filling, melt the butter in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
4. Add the chopped vegetables and herbs to the skillet and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Preheat your oven to 375°F (190°C).
6. On a floured surface, roll out the chilled dough into a circle that is about 2 inches larger than your pie dish. Transfer the dough to the dish and press it into the bottom and sides.
7. Spread the vegetable filling onto the crust and top with shredded cheese, if desired.
8. Crimp the edges of the crust and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before slicing and serving.

Final Thoughts: