Kripalu Recipe: Berkshire Pie

This savory pie will warm up a wintry evening, or serve as a showstopper at your holiday buffet. You can substitute dairy ingredients for vegan options, if you prefer. Enjoy!

Serves 6

1 recipe Basic Pie Crust (see below)
2 tablespoons olive oil
4 cups onions (4 to 5 medium onions), cubed
1½ cups green cabbage, chopped
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups mild cheddar cheese, grated (or dairy-free alternative)
1½ cups ricotta cheese (or dairy-free alternative)
½ cup sour cream (or dairy-free alternative)
¾ cup carrots, grated
⅓ cup unbleached white flour (or gluten-free flour)
Prepare Basic Pie Crust and place in a 9-inch pie pan. Preheat oven to 375º F.

To make the filling: In a large, deep skillet, heat the oil and sauté the onions for 3 to 5 minutes, or until translucent. Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5 to 10 minutes. Turn off heat. Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.

Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5 to 10 minutes before serving.

Basic Pie Crust (with Butter)

Makes one 9- to 10-inch pie crust

Preparation time 10–15 minutes.
Chilling time 30 minutes.

½ cup whole wheat pastry flour
½ cup unbleached white flour
Pinch salt
⅓ cup cold butter, cut into large cubes
¼ cup ice water
1 teaspoon pure maple syrup

In a medium-sized bowl, mix together both flours and the salt. Using a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles cornmeal.

In a small bowl, mix together the water and syrup and add to the flour mixture, stirring with a fork. (The dough should form a ball and not be too sticky.) If too wet, add a sprinkling of flour. If too dry, sprinkle a few more drops of water. (Do not overmix or the dough becomes tough.) Cover the dough and chill for 30 minutes or until firm.

On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness or less. Use immediately or place in a pie pan and freeze. (This pie crust can be frozen for 4–5 weeks.)

Basic Pie Crust (Non-Dairy)

Makes one 9- to 10-inch pie crust. This non-dairy crust can be prepared as easily as the butter crust, but has the advantage of no cholesterol and little saturated fat.

Preparation time 10–15 minutes.

¾ cup whole wheat pastry flour
¾ cup unbleached white flour
Pinch salt
¼ cup corn oil
⅓ cup ice water

In a medium-sized bowl, mix together both flours and the salt. In a small bowl, whisk together the oil and water until the oil forms small globules throughout the water. Immediately add the oil mixture to the flour mixture, stirring with a fork just until the dough forms a ball. If the dough is too sticky, add a little flour.

On a lightly floured surface, roll out the dough to ⅛-inch thickness or less. Use immediately or cover and chill until ready to roll. (This pie dough can also be placed in a pie pan and frozen for use later.)