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Rustic Leek Pie

Rustic Leek Pie

Learn how to source the best sustainable ingredients and cook nutritional dishes like this rustic leek pie.

Rustic Leek Pie

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Rustic Leek Pie

In 1977, Dr. Annemarie Colbin started the Natural Gourmet Cookery School in the kitchen of her Upper West Side apartment. Today, Natural Gourmet Institute for Health & Culinary Arts is the leader in nutrition-focused culinary education and has graduated over 2,500 chefs from over 45 countries to date, including Amanda Cohen, Chef/Owner of Dirt Candy, and Chloe Coscarelli, of by CHLOE. Their Chef’s Training Program consists of over 600 hours of rigorous, life-changing culinary education. Licensed by the New York State Department of Education, NGI is also the first culinary school dedicated to healthful cooking to be accredited nationally. Offered both as a full-time and part-time program, NGI is where you will learn essential cooking techniques, methods for sourcing ingredients, culinary business principles, and the art of healthful cooking. Learn more! They are now accepting applications for spring enrollment with start dates in March and April.

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While you hone your cooking skills, make this rustic leek pie made with whole ingredients. This recipe is packed with nutrients. Sitting in a delicious crust made with whole wheat flour, it retains protein, fiber, and micronutrients that white flour lacks. Plus, it is made with all plant-based ingredients, like heart-healthy sesame oil, so even your vegan guests can enjoy it.

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Rustic Leek Pie

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  • Yield: 0 One 9-inch pie 1x


Recipe adapted from The Book of Whole Meals by Annemarie Colbin



For the Crust:

  • 2 cups whole wheat pastry flour
  • ¼ cup sesame oil (not toasted)
  • ¼ teaspoon sea salt
  • ½ cup water

For the Filling:

  • 1 tablespoon sesame oil (not toasted)
  • 6 leeks (about 2 pounds, trimmed, sliced into half-moons)
  • 1 ½ cups water
  • 2 tablespoons kuzu (or potato starch, organic corn starch)
  • 23 tablespoons shoyu (or soy sauce, to taste)


  1. Place flour into a food processor and, as the machine is running, drizzle in the oil.
  2. Dissolve salt in water and add to flour mixture. Continue pulsing until dough holds together but is not wet or mushy. Gather dough into a loose ball and place in a clean bowl or in plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 375F.
  4. To make filling, heat sesame oil in a large sauté pan. Add leeks and cook for 5 minutes. Add ½ cup water and simmer, covered, for another 8 minutes
  5. Dissolve kuzu in remaining 1 cup of water. Add to leeks and simmer until mixture thickens. Season with shoyu.
  6. After dough has rested, between two sheets of parchment or on a lightly dusted work table, roll out dough to 14” round about ½” thick. Transfer to pie plate, trim and flute edges, if you like.
  7. Prick dough with a fork and blind bake with pie weights for 15 minutes. Remove from oven, remove pie weights and let cool for 15 minutes.
  8. Pour leek filling into baked pie shell and bake until pie is set and surface is golden brown, about 15 minutes. Serve hot, at room temperature, or cold.


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