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Rustic Leek Pie

  • 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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