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1
Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended.
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2
Add butter and pulse on/off until mixture resembles fine crumbs.
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3
Add 3 tablespoons ice water.
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4
Pulse on/off until mixture is evenly dampened.
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5
Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed.
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6
Transfer dough to work surface and form into ball.
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7
Knead dough 2 or 3 times, then place on large sheet of plastic wrap.
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8
Flatten into 3/4-inch thick disk.
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9
Wrap in plastic and refrigerate 1 hour.
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10
Preheat oven to 400uF.
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11
Meanwhile, make filling.
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12
Bring medium pot of lightly salted water to a boil.
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13
Add potatoes, carrots, corn and peas; boil 5 minutes.
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14
Drain vegetables and transfer to medium bowl.
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15
In medium saucepan, melt 1 1/2 tablespoons butter over medium heat.
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16
Add onion and celery and cook, stirring often, until onion has softened, 8 to 9 minutes.
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17
Stir in oil and flour and cook over low heat, stirring, 1 minute.
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18
Stir in vegetable broth.
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19
Increase heat to medium.
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20
Cook, stirring, until mixture thickens, about 2 minutes.
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21
Stir in milk and cook, stirring constantly, until thickened, about 1 1/2 minutes.
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22
Pour sauce over vegetables and stir to mix well.
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23
Season with thyme and salt and pepper to taste.
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24
Transfer vegetables to 9 1/2- or 10-inch deep-dish pie pan; smooth top.
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25
Let cool 15 minutes.
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26
On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan.
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27
Invert pastry over pie pan and peel off paper.
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28
Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife.
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29
Bake until pastry is golden, 50 to 60 minutes.
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30
Let stand briefly before serving.
