Roasted Root Vegetable Pie Recipe

Name: Roasted Root Vegetable Pie Recipe
Ingredients: 2 cups (240g) King Arthur Unbleached All-Purpose Flour; 1/2 teaspoon table salt; 2 tablespoons minced fresh herbs (thyme, parsley, chives); 8 tablespoons (113g) unsalted butter, cold, diced; 2 ounces (57g) cream cheese, chilled and diced; 1 to 2 tablespoons milk, as needed; 2 1/2 cups (454g) pearl onions; 1 cup (156g) winter squash, peeled and diced; 2 cups (241g) rutabaga, peeled and diced; 1 cup (128g) white turnip, peeled and diced; 1 cup (99g) parsnips, peeled and diced; 1 cup (92g) leeks, washed, drained and diced; 2 cups (198g) celery root, peeled and diced; 2 cups (283g) mushrooms, sliced; 2 to 3 tablespoons (28g to 43g) olive oil or vegetable oil; salt; pepper; 2 medium (454g) potatoes; 2 large eggs; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; 1 teaspoon dried thyme; 1/2 to 1 teaspoon table salt

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A savory pie crust redolent of herbs, and a rich potato and vegetable filling that showcases fall's harvest of sweet root vegetables.

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