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1
For the pastry: In the bowl of a stand mixer using the paddle attachment, combine the dry ingredients and mix on low.
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2
Add the butter and mix until the flour and butter are well blended.
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3
Add the eggs and mix on high until the dough is well blended.
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4
Turn dough out onto a floured work surface and knead until it comes together.
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5
Divide dough in half, form each into a disk, wrap each section in plastic wrap and refrigerate for at least 2 hours.
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6
Remove 1 of your 2 disks of dough from the refrigerator, unwrap it and roll it out on a lightly floured work surface.
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7
Roll it so its large enough to cover the bottom and sides of your pie dish.
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8
Carefully place the dough into the pie dish.
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9
Return pie plate to the fridge until you are ready to add the filling (recipe follows).
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10
Once your filling is complete roll out the 2nd disk of dough to cover your pie.
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11
For the filling: Preheat oven to 400 F.
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12
In a large pot over medium heat melt the butter.
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13
Add the onions and cook for 3 minutes.
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14
Add the carrots and squash and cook for 10 minutes.
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15
Make sure to stir and dont let the onions burn.
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16
Add the stock and the flours (buckwheat flour and arrowroot) into the pot and whisk.
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17
Allow to thicken a bit then add the sage, salt and pepper.
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18
Add the milk and pork and stir to combine.
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19
Remove from heat.
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20
Remove the pie dish from the fridge.
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21
Pour in the filling.
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22
Roll out the second disk of pastry and cover the pie.
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23
Press the sides of the top and bottom crusts together and use a sharp knife to cut a few vents in the top piece of the dough.
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24
Brush the top with the egg.
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25
Place dish onto a rimmed baking pan (it may leak) and bake for 30 minutes.
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26
Note: You will likely have some filling leftover that did not fit into the pie plate if it is not very deep.
