Mushroom & Leek Pie

Mushroom Leek Pie Tips

Can I use a different type of mushroom for this mushroom pie?

While this mushroom pie recipe calls for chanterelle, baby portobello or oyster mushrooms, you can substitute whatever type of mushroom you have on hand by weight.

Can I use puff pastry on the bottom of a pie?

Try using puff pastry as a crust alternative! Roll out the dough to fit your fit plate and par-bake according to package directions, or until the crust is very lightly browned. This will keep it from getting soggy or gummy from the pie mixture.

How do you cut a leek for pie?

Make sure you clean your leeks before prepping them for this mushroom pie recipe. Once they’re clean, slice off the root end and the tough green top. Next, slice the leek in half lengthwise, then slice both halves into thin half moons.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.