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Fresh Homemade Spring Pie Recipe with Flaky Golden Crust Easy Steps

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A bright, lively spring pie bursting with fresh veggies and herbs, wrapped in a flaky, buttery crust. Perfect for brunch, family meals, or potlucks.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 1 cup (150g) fresh peas, shelled (or frozen)
  • 1 cup (130g) asparagus tips, chopped
  • 1 cup (130g) baby carrots, sliced thin
  • 1 small leek, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ½ cup (120ml) heavy cream or full-fat coconut milk
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: Fresh parsley or chives, chopped
  • Optional garnishes: Grated Parmesan or your favorite hard cheese

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Slowly drizzle ice-cold water into mixture, stirring gently after each addition until dough clumps but is not sticky.
  3. Gather dough into a ball, divide in half, flatten each into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Heat olive oil in a skillet over medium heat. Sauté leek and garlic until softened, about 3 minutes.
  5. Add asparagus, baby carrots, and peas; cook 5 minutes until tender-crisp. Stir in thyme, salt, and pepper. Remove from heat and cool slightly.
  6. Whisk heavy cream and beaten eggs in a bowl. Stir cooled vegetables into this mixture evenly.
  7. Roll out one dough disk on floured surface into a 12-inch circle. Transfer to 9-inch pie dish, pressing gently and trimming excess dough.
  8. Pour vegetable and egg mixture into crust, spreading evenly.
  9. Roll out second dough disk to cover pie. Place over filling, trim excess, crimp edges, and cut slits to vent steam.
  10. Refrigerate assembled pie for 15 minutes to keep crust firm.
  11. Preheat oven to 375°F (190°C). Place pie on baking sheet and bake 40-45 minutes until crust is golden and filling set. Cover edges with foil if browning too fast.
  12. Let pie cool at least 15 minutes before slicing to allow filling to settle.

Notes

Keep butter and water cold for flaky crust. Chill dough before rolling and after assembling to prevent shrinking and soggy crust. Cover edges with foil if browning too quickly. Avoid overcooking veggies to keep filling tender-crisp. For gluten-free crust, use almond or oat flour. For dairy-free, use vegan butter and coconut milk. Vegan option: replace eggs with flax egg.

Nutrition

Keywords: spring pie, homemade pie, flaky crust, fresh vegetables, easy pie recipe, savory pie, seasonal recipe

Find it online: https://lucydishes.com/fresh-homemade-spring-pie-recipe-with-flaky-golden-crust-easy-steps/