Description
Recipe adapted from The Book of Whole Meals by Annemarie Colbin
Ingredients
Scale
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)
- 2–3 tablespoons shoyu (or soy sauce, to taste)
Instructions
- Place flour into a food processor and, as the machine is running, drizzle in the oil.
- 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.
- Preheat oven to 375F.
- 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
- Dissolve kuzu in remaining 1 cup of water. Add to leeks and simmer until mixture thickens. Season with shoyu.
- 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.
- 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.
- 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.