Sweeney Todd Vegetable Pie 8.000

Deb Lindsey for The Washington Post

Mar 22, 2017

Lots of simply sauteed vegetables are packed into a flaky, rich butter crust; this is one of the pie options served in individual-size portions along with some tickets at the New York production of "Sweeney Todd."

Some of the loose filling may tumble out in a heap once you begin cutting slices of the pie; just scoop it up and serve along with each portion.

You’ll need pie weights (or dried beans or rice) for blind-baking the crust.

Make Ahead: The pie crust dough needs to be refrigerated for 2 hours. The vegetable mixture can be cooked, cooled and refrigerated a day or two in advance. The finished pie can be refrigerated for up to 3 days; bring to room temperature, then warm through in a 200-degree oven before serving.

Where to Buy: Cheddar, or orange, cauliflower is a golden-yellow color instead of white but it tastes the same as regular cauliflower.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes one 9-inch double-crust pie

  • For the crust
  • 20 tablespoons (2 1/2 sticks) cold unsalted butter
  • 3 cups flour, plus more as needed
  • 2 teaspoons salt, plus more for the egg wash
  • 6 tablespoons cold water, plus more for the egg wash
  • 1 large egg, beaten
  • For the filling
  • 1/4 cup olive oil
  • 1 medium onion, cut into small dice
  • 2 medium carrots, scrubbed well, then trimmed and sliced or diced
  • 2 ribs celery, cut into thin slices
  • 3 fresh Jerusalem artichokes (sunchokes), peeled and diced (may substitute 2 ounces drained, chopped hearts of palm)
  • 1 to 2 ounces mushrooms, cleaned, trimmed and coarsely chopped (at least 1 cup)
  • 1 bay leaf
  • 7 ounces cheddar cauliflower, cut into small pieces (2 cups; see headnote; may substitute regular white cauliflower)
  • 4 1/2 ounces Brussels sprouts, trimmed and cut in half or coarsely chopped (at least 1 cup)
  • 3 or 4 ounces fresh green beans, trimmed and cut into small dice (at least 1 cup)
  • Salt
  • Freshly ground black pepper


For the crust: Cut butter into pea-size pieces; freeze them for 10 minutes or until firm.

Meanwhile, combine the 3 cups of flour and the 2 teaspoons of salt in the bowl of a stand mixer or handheld electric mixer. On low speed, gradually add the butter, making sure it all stays in the bowl and becomes evenly coated with the flour. Add the cold water down the inside of the bowl (on low speed), beating just until clumps of dough form (do not wait for it to come into a ball).

Lightly flour your clean hands, then transfer the dough to a sheet of plastic wrap. Gather the dough together into 2 disks, one slightly larger than the other; you'll see visible bits of butter. Wrap each one in plastic wrap and refrigerate for 2 hours.

Meanwhile, make the filling: Heat the oil in a large saute pan over medium heat. Once the oil shimmers, add onion, carrots and celery, Jerusalem artichokes, mushrooms and bay leaf. Cook for about 8 minutes or until just softened, stirring occasionally, then add the cauliflower, Brussels sprouts and green beans, stirring to incorporate. Season generously with salt and pepper. Reduce the heat and cook for 12 minutes, then transfer to a rimmed baking sheet, spreading out the mixture so it can cool. Discard the bay leaf.

When you're ready to bake, preheat the oven to 350 degrees. Lightly flour a work surface.

Unwrap and roll out the larger disk of dough to an 11-inch round that's about 1/4-inch thick. Some pieces of butter should be barely visible. Transfer it to a 9-inch pie plate and fit it in so there's some overhang around the edges. Cut away any excess and reserve to add to the remaining dough for the top of the pie.

Cover the bottom pie crust dough in its pie plate with aluminum foil directly on its surface, and then add pie weights. Bake (middle rack) for 20 minutes, then remove the foil.

While the bottom crust is in the oven, unwrap and roll out the remaining disk of dough (along with any extra bits from the first roll), to a round that's about 10 inches wide and 1/4-inch thick.

Transfer the partially baked pie shell to the counter top; fill with the cooled vegetable mixture, compacting it with your hands. Add a pinch of salt to the beaten egg and use that mixture to brush the edges of the bottom crust. Fit the top crust dough over the pie, pinching or crimping to seal the edges. Use the rest of the egg mixture to brush the entire top crust of the pie. Use a fork to poke several holes or a sharp knife to make several air vents in the top crust's surface. Bake (middle rack) for about 40 minutes, until golden brown.

Let sit for 5 minutes before serving.

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Recipe Source

Adapted from pastry chef Bill Yosses, culinary consultant to the current New York production of "Sweeney Todd."

Tested by Bonnie S. Benwick.

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