Butternut Cranberry Sage Lentil Pot Pie

Ingredients

• 3 cupsAll-Purpose Flour
• 10 tbspUnsalted Butter
• 1 cupWater
• 12 ozCanned Lentils
• 3 cupsVegetable Broth
• 1 cupWhole Milk
• 3 tbspCornstarch
• 6 ozTurnip
• 10 ozButternut Squash
• 3 ozDried Cranberry
• 1 tspSage
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Cut 8 tablespoons of the Unsalted Butter into the All-Purpose Flour with half of the Table Salt. Add the Water gradually until the dough holds together, divide it into two disks, and chill for 30 minutes. Do not eat or taste the raw dough.
2. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Drain and rinse the Canned Lentils. Prepare the Turnip and Butternut Squash, Dried Cranberry, Sage.
3. Melt the remaining Unsalted Butter in a wide pot. Cook the Canned Lentils, Turnip, and Butternut Squash, Dried Cranberry, Sage with the Black Pepper and remaining Table Salt until the vegetables begin to soften.
4. Whisk the Whole Milk and Cornstarch until smooth, then add them with the Vegetable Broth. Simmer, stirring, until the filling thickens.
5. Roll out one dough disk to line a deep pie dish, add the filling, top with the second disk, seal and vent the crust, and bake for about 40 minutes until deeply golden and bubbling. Cool for 15 minutes before serving.