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Savory Vegetable or Flexi-Mexi Pie Recipe

This pie begs for creativity… and perfect for leftovers and stashing veggies

When it comes to pie – I’ll take savory over sweet almost every time. I know, I’m weird. I would also gladly trade dark chocolate for cheese. I’d rather have a sandwich for breakfast than pancakes. Ok, I think you get the idea. Don’t think I’m some of kind of completely goodie-two-shoe-over-the-top-grunchy-granola-eater though. What I love most about pie is the CRUST. You can make this one with a top and bottom crust or just the top.

I’ve been making savory pies for years, so I don’t really have set recipes to go on. These amounts are estimates. This pie is designed for flexibility. I like to make it with leftover beans I’ve cooked or rice. I sort of have rice going all the time (usually short grain brown or brown basmati).

Pie Crust Ingredients

You can either use your favorite pie crust recipe or this one which was handed down to me by my sweet, late mother-in-law, Carolyn. You need to chill it over night, but it’s SOOO worth it.

  • 3 C flour
  • 1 tsp salt
  • 1 1/2 C shortening
  • 1 egg
  • 1 Tbsp white vinegar
  • 1/3 C water


Making the Crust

Mix flour and salt. Cut in shortening with pastry blender. In a separate bowl, mix other ingredients. Add it to flour mixture 1/2 at a time, blending till mixed after each half. Roll in a ball and chill, covered in fridge overnight.

Filling Ingredients

This is where you can get creative. I love Mexi-pie, but you can just as easily create all sorts of combos. For the Mexi version:

  • 1 1/2 C pinto or black beans, cooked, drained
  • 1 to 1 1/2 C cooked rice (I like short grain brown or brown basmati)
  • Lightly salted sauteed till tender, chopped veggies (onion for sure, zuke, bell peppers of any color, roasted poblanos are awesome)
  • 1 C shredded cheddar or whatever you like

Red Sauce Ingredients

In a pinch you can use a 15 oz can of enchilada sauce, but I like to whip one up in the blender like this:

  • 1 can organic diced tomatos
  • 2 Tbsp tomato paste
  • 1/2 C water
  • 1 veggie boullion cube
  • 2 cloves garlic
  • 1 tsp chili powder
  • 1 tsp cumin

Blend till smooth, then heat in saucepan. Adjust spices as you like. You should have about 1 1/2 cups sauce.

Put it Together

Cut chilled dough in half. Roll out your bottom crust and fit into 9 inch pie pan. Layer cheese, beans, rice, veggies into pie pan, pat firm. Pour sauce over so it filters down into pie. (If you put the cheese on the bottom layer, it helps keep it together when slicing) Roll out top crust and lay over filling. Cut edges as needed and pinch top/bottom crust together. Do whatever fancy thing you like to do with your crust, or not.

Bake at 350 for about 35-45 minutes or until top crust is done how you like it.

This serves up great with a side salad, tortilla soup, or avocado.


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