For the crust:
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 teaspoons dried sage
- 1/2 cup cold unsalted butter
- 7 tablespoons ice water, more as needed
For the vegetarian pot pie filling:
- 1 large shallot
- 1 15-ounce can cannellini beans
- 5 tablespoons olive oil, divided
- 1 large Yukon gold potato
- 2 medium carrots
- 1 medium yellow onion
- 1 red bell pepper
- 1/2 tablespoon dried oregano
- 2 tablespoons all-purpose flour
- 1 3/4 cups vegetable broth
- 1/2 cup frozen peas
- 3/4 teaspoon kosher salt
- 1/4 cup pesto
- 1/2 cup Parmesan cheese, large grated
Preheat oven to 450°F. Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and sage. Cut the butter into pieces and drop it into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.
Sprinkle the ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans in a strainer, shaking them dry. Place a large skillet over medium low heat and add 2 tablespoons olive oil. Add the shallot and beans to the skillet in a single layer. Add a pinch of kosher salt and cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy; the beans will pop a bit so you may want to use a splash screen if you have one. Stir and then cook without stirring for another 3 to 5 minutes until the beans and shallots crispy and fully browned (some may fall apart). Remove from heat and remove the beans to a bowl.
Meanwhile, dice the potato and carrots into 1/2-inch cubes. Dice the onion and dice the bell pepper into 1/2 inch cubes.
In the warm skillet over medium-high heat, add 1 tablespoon of olive oil. Add the potatoes, onion, pepper, and carrots. Cook, stirring occasionally, until the potatoes are tender and may be lightly browned, about 10 minutes. When the potatoes are tender, reduce the heat to low. Add the oregano and flour and stir until the vegetables are coated. Add the vegetable broth, peas, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and stir in the pesto, Parmesan cheese, and the crispy beans and shallots. Taste and adjust seasoning as desired.
Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes. Fill it only up to the top so the filling doesn’t spill out: there might be a small amount of filling left depending on your pie dish and size of vegetables.
Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.
Bake for 20 to 25 minutes until the crust is golden and crispy. Place a tray on the rack underneath to catch any spills. Remove from the oven and allow to cool for 5 minutes before serving.