Veggie Pot Pie with Einkorn Crust

So I like pot pies. Like, a lot. I have a few recipes for it but all vary in different ways. I think the main flavors are veggies are similar although I used different crusts for different people. This one specifically uses einkorn flour, which is like the original wheat. From Jovial Food's website:

Einkorn (rhymes with “fine corn”) is the oldest food to make its way back to your table.
How old is it? Einkorn was one of the first foods planted, at the birth of agriculture 10,000 years ago. It grew wild for millions of years before that.
Einkorn is the only wheat to have never been hybridized (unlike modern soft and durum wheat), and to have only 2 sets of chromosomes. This is real wheat, the way it was meant to be.

Einkorn is a delicious, healthy alternative to mass market wheat, and can be an excellent solution for those with gluten sensitivity.

Einkorn has 30% more protein and 30% less starch than regular wheat, plus abundant B Vitamins and trace minerals like Iron. Those extra nutrients translate directly to more energy and a greater feeling of wellness, not empty calories.

The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease.


Basically einkorn hasn't been tampered with and that messing with the DNA of the plant is what causes a lot of the allergies and sensitivities. Along with the sprays and use of herbicides and pesticides, our grains are saturated in things that cause us health issues. This flour is not one of them. If you want to try this one out they sell it on their website and on Amazon. It has a great flavor and there are tons of recipes you can use it for! It is honestly one of my favorite flours and makes the most perfect flaky crust. :)


FILLING :

• 1 Tbsp organic coconut oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 3 small carrots, chopped
• 5 yellow potatoes, chopped
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 Tbsp coconut aminos
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 tsp dried basil
• 2 tsp pink salt, more to taste
• 1/2 tsp black pepper, to taste
• 2 cups veggie broth
• 2 cups frozen mixed veggies
• 1 can full fat coconut milk
• 2 Tbsp tapioca starch

  CRUST :

• 2 1/2 cups Jovial Foods einkorn all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted organic butter/vegan butter
• 1/2 cup ice water

DIRECTIONS:

1. Preheat oven to 425°
2. In a large pot over medium heat, melt coconut oil and add the onion and garlic. Saute until fragrant and translucent.
3. Add the carrot, potatoes & all seasoning. Cook for about 15 minutes, stirring often. Add a little broth if needed.
4. Add in the veggie broth, mixed veggies and coconut milk and cover. Cook for about 25 minutes.
5. When the veggies are semi soft, remove from heat. In a small bowl whisk the tapioca with 2 Tbsp cold water. Add into filling mixture and stir.
6. Pour into your baking dish, I used a deep 10 inch round dish. Make your crust.
7. Add the flour and salt into a bowl and mix.
8. Cut the cold butter into small pieces and add into bowl. Using a pastry cutter, cut the butter into the flour until it is peas sized. Add in the cold water and mix with a rubber spoon until a loose dough is formed. I then used my hands to make a ball and put on a floured counter.
9. Roll the dough into a large circle, about 13 inches. Transfer onto the top of the filling mixture and fold in any extra dough that is left to make a nice edge.
10. Brush with egg wash (optional) and make slits in the dough.
11. Place in the oven and bake for 50 minutes. Check the color of the crust occasionally and cover with foil if needed to prevent burning. Bake until juices are visible bubbling up from under the crust. Be sure to add a baking sheet or foil on the rack beneath the pie to catch any bubble-over.
12. Remove from oven when crust is golden and juices are bubbly. EEEAAATT!!