-
1
In a large bowl, combine all of the dried ingredients for the crust.
-
2
Stir with a fork while slowly drizzling in the olive oil.
-
3
Then, 1/4-1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough.
-
4
Form into a ball, set it in a bowl and chill it in the refrigerator.
-
5
While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
-
6
Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
-
7
When the last of the flour is in, the broth should be much thicker.
-
8
Turn off the heat and set aside.
-
9
Take the dough out of the refrigerator and lightly dust the work surface with flour.
-
10
Split the dough in half (slightly bigger chunk for the bottom crust).
-
11
Roll out the dough until it's 2-3 inches wider than the pie plate.
-
12
Lightly coat the plate in oil and dust with flour.
-
13
Lay the crust in the plate and make sure it is evenly covering the plate.
-
14
Put the frozen vegetables into the pie in an even layer.
-
15
Cover with the gravy and sprinkle with the seasonings.
-
16
Roll out the rest of the dough and cover the pie.
-
17
Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
-
18
Make a few puncture holes in the top of the crust to vent any steam.
-
19
Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
-
20
Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
-
21
Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.
