Anonymous wrote:Not for Pi Day, but we got the frozen chicken pot pie from Livin' the Pie Life (Arlington) a few weeks ago and it was amazing eats for like a whole week. So good - objectively expensive, but we probably got 8-10 servings out of it.

Very good pies at Livin' the Pie Life, but holy smokes, $38 for a pie? I've sometimes thought I should outsource my 4 thanksgiving pies, since I make so many other dishes. But with it taking me less than 2 hours to make 4 different pies (~$150), I'm getting paid close to what I make in my day job if I make them myself vs. buying from there.

Not for Pi Day, but we got the frozen chicken pot pie from Livin' the Pie Life (Arlington) a few weeks ago and it was amazing eats for like a whole week. So good - objectively expensive, but we probably got 8-10 servings out of it.

Anonymous wrote:A day late -- but I made a veggie Pi day pie. I sauteed 2 leeks, 1 large cubed sweet potato, a pack of sliced mushrooms, and a couple handfuls of baby spinach. Seasoned with salt, pepper, thyme. Added a handful of grated gruyere and 2 eggs. Put it in a hot water crust (way less fussy than a standard short crust). Baked in a 9 inch round cake pan at 375 for 50 minutes. Delicious!

Op here. Just looked up hot water crust. Maybe I'll try that next time!

I went with a potato crust cauliflower pie like this
https://recipeland.com/recipe/v/best-moosewoods-cauliflower-che-8154

With a big spinach side salad and apple pie for dessert.
Delicious!
Actually we had to eat the salad first because the pie finished about 30 minutes after we wanted to be eating. Now pi day is marked in my calendar for next year so I won't have to scramble last minute.

I always make this onion pie for Pi Day.

https://www.tasteofhome.com/recipes/onion-pie/

A day late -- but I made a veggie Pi day pie. I sauteed 2 leeks, 1 large cubed sweet potato, a pack of sliced mushrooms, and a couple handfuls of baby spinach. Seasoned with salt, pepper, thyme. Added a handful of grated gruyere and 2 eggs. Put it in a hot water crust (way less fussy than a standard short crust). Baked in a 9 inch round cake pan at 375 for 50 minutes. Delicious!

I don't make it at home, but one of my local (I'm not in DC) pie shops sells an Aussie Beef pie and it is DELIGHTFUL!

Anonymous wrote:

Anonymous wrote:NP. Inspired by this thread, I made veggie pot pie tonight. I used my favorite crust recipe and par-baked it but ended up with the soggy bottom nonetheless. But it tasted fantastic, and one of my kids licked his plate clean (until my husband scolded him). So I just won’t invite Paul Hollywood over for dinner.

Recipe please!

I basically followed this:

https://www.allrecipes.com/recipe/16765/veggie-pot-pie/

Except I subbed turnips for the potatoes (because I had a ton to use up), and left out the mushrooms. My trusty pie crust recipe is the one from the main King Arthur baking cookbook. (I think it's 300g flour, 10T butter, 1 1/4 tsp salt, and then 6-10 tablespoons of ice cold water--just enough to get the dough to come together.)

I also took an idea from social media and made mashed potatoes with kale and green onions in them, and my 9yo was like "this is a really good idea!" We are eating leftovers tonight!

Anonymous wrote:NP. Inspired by this thread, I made veggie pot pie tonight. I used my favorite crust recipe and par-baked it but ended up with the soggy bottom nonetheless. But it tasted fantastic, and one of my kids licked his plate clean (until my husband scolded him). So I just won’t invite Paul Hollywood over for dinner.

Recipe please!

NP. Inspired by this thread, I made veggie pot pie tonight. I used my favorite crust recipe and par-baked it but ended up with the soggy bottom nonetheless. But it tasted fantastic, and one of my kids licked his plate clean (until my husband scolded him). So I just won’t invite Paul Hollywood over for dinner.

Anonymous wrote:

Anonymous wrote:I have an old cookbook - Vegetarian Cooking for Everyone (If a cookbook ever had the wrong title this is it - but I digress)

But this has some tarts and galettes that might be interesting depending on your families preferences.

Like a tomato and red pepper tart. Or a mushroom and goat cheese galette.

Great cookbook. Mark Bittman I believe.

Let's give it the right credit - especially during Women's History Month
Deborah Madison

https://cooking.nytimes.com/recipes/1018014-matcha-pie - you can sub coconut milk.

Anonymous wrote:I have an old cookbook - Vegetarian Cooking for Everyone (If a cookbook ever had the wrong title this is it - but I digress)

But this has some tarts and galettes that might be interesting depending on your families preferences.

Like a tomato and red pepper tart. Or a mushroom and goat cheese galette.

Great cookbook. Mark Bittman I believe.

Anonymous wrote:I have an old cookbook - Vegetarian Cooking for Everyone (If a cookbook ever had the wrong title this is it - but I digress)

But this has some tarts and galettes that might be interesting depending on your families preferences.

Like a tomato and red pepper tart. Or a mushroom and goat cheese galette.

I love that cookbook. Good point too consider that you can basically turn any vegetables into a pie.