Thanksgiving Root Vegetable Pie

Serves 8

For the pie crust

1cup whole wheat pastry flour (or white whole wheat flour)
1/2cup all-purpose flour
3/4cups butter
1teaspoon sea salt
6 to 8tablespoons cold water
Ice

Cut up butter into pea-size cubes, then freeze for at least 10 minutes until firm and very cold. Measure out your water and drop in a few ice cubes to keep it cold.
Mix flours and salt together in a wide bowl. Drop the butter into the flour, tossing to coat each piece as best you can. Using your fingers, squeeze and pinch and snap the butter pieces, working to squish them and incorporate them into the flour. Use only your fingertips. Mix until butter and flour have reached a texture similar to that of coarse cornmeal, with some pea-sized chunks remaining.
Add a few tablespoons of cold water into the flour, and mix gently with your hands or a wooden spoon. Add water, a tablespoon at a time, until you reach 6 or 7 tablespoons. Assess your situation: if you can squeeze the pie crust into a ball with one hand, you’re pretty close. If you try that and everything crumbles, add another tablespoon. A few dry spots are fine; you want dough that just comes together and won’t crack when you roll it out. Form into a ball, wrap with plastic wrap, and store in the refrigerator for at least an hour.
After the dough has cooled, remove from refrigerator and roll out on a floured cutting board. The dough should be of even thickness and big enough to cover your pie dish. Crimp the edges or simply fold them under for a simpler crust. Refrigerate, covered in plastic wrap, until just before baking.
Roll the dough around the rolling pin like a towel, and transfer to the pie dish. Mold the dough into the pie pan, letting the excess hang off the sides. Crimp

For the filling

5cups diced root vegetables (I like sunchokes, purple potatoes, carrots, and parsnips)
Olive oil
Salt and pepper
4tablespoons butter, divided
3garlic cloves, minced
2shallots, minced
5cups diced mushrooms (roughly 1.75 pounds)
1/3cup red wine
1/2cup vegetable stock
5cups peeled and quartered sweet potatoes
1/2cup whole milk

Preheat oven to 375° F. Toss the diced vegetables in olive oil, then sprinkle with a good pinch each of salt and pepper. Dump them onto two baking sheets and roast for 30 minutes, stirring halfway through and making sure they don’t burn.
Sauté shallots and garlic in one tablespoon of olive oil and one tablespoon of butter. Cook for a few minutes, until beginning to brown. Add the mushrooms and cook down until they are soft and give off moisture.
Add wine, and cook until it’s almost completely absorbed. Then add your vegetable broth, and cook over medium heat until almost all of the moisture is cooked off.
Fill a large pot with salted water and bring to a boil. Add sweet potatoes until soft (but not falling apart) when pierced with a fork — start checking after 15 minutes.
Drain sweet potatoes, then mash together with butter, milk, and salt and pepper to taste.
Preheat the oven to 400 degrees. Spread the mushrooms across the bottom in an even layer. Next add the roasted vegetable layer, and top with the layer of mashed sweet potatoes. Bake for 35 minutes or until the crust starts to brown. Halfway through cooking, pull the pie out and top with a layer of pumpkin seeds and a sprinkle of cinnamon or nutmeg.