Veggie Pot Pie

Source:  allrecipes.com, modified by Aimee

Crust: (make ahead)
2.5 cups flour
1/2 tsp salt
2 sticks butter
1 cup ice water

Filling:
oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
3 carrots, diced
1 cup diced potato
3 cups vegetable broth (for creamier texture, replace 1 cup with milk)
1.5 cups corn kernels
3 cups small broccoli florets
10 oz. baked tofu, finely cubed
1 tsp salt
1 tsp pepper
3 TB cornstarch
3 TB tamari
1/4 cup water

1. 1. Make crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. 2. Preheat oven to 425 degrees F (220 degrees C). Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots & potatoes; cook 5 minutes.  Add vegetable broth; bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes.  Stir in corn, broccoli & tofu; simmer 5 minutes or until broccoli turns bright green. 
3. 3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes. Season with salt and pepper.
4. 4. Roll out 2/3 of the dough to line a deep dish pie plate; bake in preheated oven about 10 minutes until lightly browned; remove from oven. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.  Place on baking sheet to catch any drippings.  Bake 30 minutes, or until the crust is brown.