Directions

Pie Crust

Combine the flour and salt in a large mixing bowl. Using a pastry blender, cut the chilled Crystal Margarine into the flour until the mixture forms coarse crumbs.

Add the ice-cold water gradually, one tablespoon at a time, mixing gently with a spatula until the dough just comes together. You may not need all the water. Shape the dough into two flat discs, wrap them tightly in plastic wrap, and refrigerate for at least 4 hours or overnight.

Filling

In a large saucepan, melt a ¼ cup of Crystal Margarine and slowly sweat the onions, garlic, potatoes, parsnips, carrots, turnips, and celery root. Stir frequently and continue to cook on low heat until the vegetables have softened, adding water as needed to avoid browning. Set aside.

In a separate saucepan, melt the ⅓ cup of Crystal Margarine over medium heat. Whisk in the flour, salt, pepper, rosemary, and thyme. Gradually add the vegetable broth and milk, whisking constantly. Reduce the heat to medium-low and simmer until the mixture thickens, about 5-10 minutes. Set aside.

Assembly and Cooking

On a well-floured surface, roll out one of the chilled doughs into an 11-inch circle, adding flour to your rolling pin as needed to prevent sticking. Carefully roll the dough around the rolling pin and unroll it over a 9-inch pie dish. Press the dough evenly into the bottom and sides of the dish, leaving some dough hanging over the edges of the pan.

Add the root vegetables to the bottom pie crust, then pour in the thickened broth mixture. Repeat the dough rolling step above with the second dough disc and cover the pie, trimming any excess dough and fluting the edges. Brush the top crust liberally with egg wash and cut a few small holes in the centre to allow steam to vent.

Bake for 30–35 minutes in a preheated oven set to 425°F, or until the crust is golden brown, and the filling begins to bubble.

Cool for at least 10 minutes before serving.