This is my great and tasty recipe on vegetable pie. It can also be converted to salmon and spinach pie (also a favorite) and other variants, as it is only the filling that has to change.
Depending on the filling, the pie takes up to two hours to make, as carrots and other hard vegetables has to either be boiled or fried, before added to the pie. The praise from family members is worth it, though.

Before we begin I'll apologize for some of the not so great pictures; I got a new camera, and I am still trying it out. Hopefully it shouldn't be too hard to see what I've done

Now let's begin

Step 1: Ingredients

There quite a few ingredients in this pie, though if you got the basic "musthaves" in your kitchen, it isn't that bad.

Crust:
150 g (5 oz) flour
1 egg
75 g (2.5 oz) butter

Filling:
4 carrots
4 parsley roots
3 leeks
250 g (8 oz) bacon
Usually I don't an exact amount of filling, as I use different vegetables everytime.
My rule of thump is: 2 deep dishes with top of prepared filing and then some bacon. Fills the pie every time :)

eggcream (new word!):
3 eggs
250 ml (8 floz or 1 cup) sour cream
a pinch of salt pepper and paprika

Got everything? Then we will begin with the crust

Step 2: Making the Crust

Slice the butter into the flour, this makes it easier to work it together before the butter melts.

Then quickly work it together with your fingertips until alle the butter is mixed in and it looks like breadcrumps.

Add the egg and work the dough until it's well mixed and slightly yellow, be careful that it doesn't get too hot.

Place the dough in the frigde and get ready for the filling

Step 3: Preparing the Filling

First the vegetables has to be peeled, washed and sliced. As I already got a lot of pictures and have high thoughts of you guys, I didn't think it was necessary to show how you do that... comment me if I'm wrong :P

Turn on the oven to 200 degrees celsius (392 fahrenheit)

I like to fry my vegetables and only boil them if it's spinach or similiar, so bring forth a pan and get ready to fry :) I use a little amount of sunseed oil, about two tablespoons, just enough so the vegetables doesn't burn onto the pan.

Fry the leeks, carrots and parsley roots, untill they are soft and nice to chew on. The baking won't make them notably softer, so if they ain't prepared well it will affect the pie.

Fry the bacon untill it's nice and cracky, without being burned. If in doubt, taste on it; this goes for all the filling.

Step 4: Baking the Crust

around now, the oven should be heated and ready for prebaking the crust. For easily to roll out the dough, take two pieces of baking paper and place the dough between them.
Then you can roll out the dough without messing your table and rolling pin, AND it is easy to transfer the rolled out dough to the pie pan. Just remove one of the paper sheets and flip the dough over into the pie pan, fix the egdes by removing excess dough and place it where it is be needed.
put small holes into the bottom of the crust with a fork, to prevent it from raising.

bake the crust for about 10 minute, I usually make the eggcream in the meantime

Step 5: Filling to the Filling, My Eggcream

This is the easiest part of the whole pie: Take the ingredients for the eggcream, mix them into a bowl and whisk them together, that's it. whisk for 2 minutes or so and it's ready.

Step 6: Filling Up the Crust

After the crust has been prebaked, fill your vegetables into it at random, making sure that they are proberly distributed. It's so annoying to get the side that only have carrots :P
Top it up with the bacon and then slowly pour the eggcream onto the filling.

Place the pie once again in the oven, this time for 30-35 minutes