A rustic, cottagecore-inspired vegan pie with a flaky crust and a warmly seasoned filling of sweet potatoes and leeks. Comforting, wholesome, and perfect for winter baking days.
In a food processor, pulse the flour and vegan butter until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough begins to come together.
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the leeks, sweet potatoes, and garlic. Sauté for 8–10 minutes, until softened. Season with dried thyme, salt, and black pepper. Remove from heat.
Roll out the chilled dough on a lightly floured surface and fit it into a pie dish.
Spoon the sweet potato and leek mixture into the crust. Fold any overhanging dough inward to create a rustic edge.
Brush the exposed crust with almond milk.
Bake for 35–40 minutes, until the crust is golden.
Allow the pie to cool slightly before slicing and serving.
Notes
For extra richness, add a spoonful of vegan cream cheese or cashew cream to the filling.This pie pairs beautifully with a simple green salad.Leftovers keep well in the fridge for up to 3 days.