Happy Pi Day! My mom has been a vegetarian for longer than I’ve been alive, and this, along with mushroom stew, was her traditional Thanksgiving dinner. She still makes it every Thanksgiving, but it’s so good that none of us want to only eat it once a year.

Crust:
3 cups all-purpose flour
2 tsp salt
16 TB butter (2 sticks)
½ cup buttermilk

Combine the flour and salt. Add the butter (I usually use a food processor, but you can use a pastry cutter or freeze and grate the butter, or your preferred method for pie crust). Gently mix in the buttermilk until a dough forms. Press into two disks and refrigerate while you’re making the filling. This actually kind of makes more dough than you usually need, but you can always find something to do with leftover pie dough.

Filling (part 1, veggies):
4 TB butter
2 onions
½ small head of cabbage
2 peeled potatoes
1 peeled turnip
1 large carrot
2 cloves garlic, minced
1 tsp whole dill seeds
Combine chopped fresh or dried herbs to taste (suggestions: parsley, dill, marjoram, rosemary, savory, tarragon, thyme)

Slice all vegetables (except the garlic) thinly — I usually break out the mandoline for this. Melt the butter in a large pot over medium heat, add all the rest of the ingredients, plus salt and pepper, and cook, covered, until just tender but not mushy.

Filling (part 2, sauce):
2 TB butter
3 TB flour
½ cups milk
¾ cups broth (veggie or chicken)

Cook the butter and flour over medium heat. Add the milk and broth and cook, stirring, until thick. Add salt and pepper and nutmeg to taste and mix gently with the vegetables.

Preheat the oven to 425°. Using a deep-dish pie pan, roll half the dough out and line the bottom of the pan. Dump the veggies in and arrange evenly. Roll out the other half of the dough and place on top, crimp the edges together and make slits in the top to allow steam to escape. Bake for 15 minutes or so, then reduce oven to 350° and cook for 30 minutes, or until the top is nicely browned and the filling is bubbling. Serve warm or hot, with sour cream or plain yogurt.