Ingredients

• 1 pkg Gluten Free Pie Crust Mix
• 16 Tbsp Butter or Dairy Free Butter Alternative (227 g)
• 6 Tbsp Water, ice cold (90 mL)

• 3 lb Carrots, sliced into 1 inch pieces (1361 g)
• 2 lb Brussels Sprouts, sliced in half (908 g)
• 1 large onion (241 g)
• 6 Garlic Cloves, finely chopped
• 3 Tbsp Olive Oil (45 mL)
• 1 Tbsp Kosher Salt
• 1 Tbsp Paprika
• 1 tsp Freshly ground black pepper
• ½ cup Water, if needed (120 mL)

• 4 cups Vegetable Broth (960 mL)
• ½ cup Garbanzo Bean Flour (60 g)

Instructions

1. Preheat oven to 375°F.
2. Prepare pie crust according to package directions. Shape into one disc for one large pie. Place in the refrigerator to rest while you make the filling.
3. Place carrots, Brussels sprouts, onion, garlic, olive oil, salt, paprika and pepper in a large 15-inch cast iron skillet or 13 x 9 x 2-inch baking dish. Stir to coat everything well. Bake for 35 minutes, stir and add the ½ cup water (if needed). Bake for an additional 35 minutes, or until the vegetables are crisp-tender.
4. When the vegetables are about 15 minutes from being done, prepare sauce by combining vegetable broth and garbanzo bean flour in a medium saucepan. Whisk to combine. Heat the mixture on medium heat while whisking occasionally, until the mixture thickens. This will take about 5-10 minutes.
5. Pour sauce over vegetables and stir to coat everything.
6. Between two pieces of plastic wrap roll the pie crust to fit your pan. Place the rolled dough over the cooked vegetables. Crimp or tuck the edges of the pie dough around the edges of the pan. If you have places that need a little repair, lightly wet your fingers with water and smooth out the dough in those places. Lightly salt and pepper the top of the pie dough.
7. Bake for 30 minutes or until the dough is cooked. For a darker crust, place the pan under the broiler, watching to make sure it doesn’t get too dark. Serve warm.