Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 tsp salt; 1/4 cup cold water; 1 tbsp olive oil; 2 cups sliced leeks; 2 cups sliced mushrooms; 2 cloves garlic, minced; 1 tsp fresh thyme; 1/2 cup heavy cream; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

I absolutely love making this Sunday Mushroom and Leek Pie when I have a bit of extra time in the kitchen. The combination of earthy mushrooms and sweet leeks creates a savory filling that is both comforting and satisfying. Perfect for a cozy family dinner or potluck, this pie is surprisingly easy to make. I enjoy serving it with a fresh side salad, making it a complete meal that everyone raves about. Plus, the aroma wafting through the house while it bakes is simply irresistible!

Created by

Veronica Miles

Last updated on 2026-01-12T03:13:23.114Z

I distinctly remember the first time I baked a pie like this. Inspired by a rainy Sunday afternoon, I wanted something warm and hearty for lunch. The flavors of the mushrooms and leeks truly melted together, creating a delectable experience. I learned that sautéing the leeks until they're caramelized gives the filling a wonderful sweetness that balances perfectly with the umami of the mushrooms.

This pie has become a staple in my home. One tip I found useful is to slightly undercook the filling before adding it to the pie crust, as it will continue to cook in the oven. This way, the flavors remain vibrant, and the texture isn't overcooked. Trust me, it will elevate your pie to the next level!

        Why You'll Love This Recipe
        Hearty blend of mushrooms and leeks for a rich flavor
Crispy, flaky crust that complements the filling perfectly
Comfort food that is ideal for sharing with family and friends

      

Key Techniques for Perfecting the Pie

When making the pie crust, it's essential to keep your butter chilled. This prevents the fat from melting into the flour too quickly, which results in a beautifully flaky texture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Overworking the dough can lead to a tough crust, so mix just until combined.

After rolling out your crust, it’s crucial to fit it snugly into the pie dish to avoid shrinkage during baking. Trim any excess dough, and if desired, crimp the edges for an appealing finish. You can use a fork to prick the bottom of the crust before adding the filling, which helps prevent bubbles from forming.

Ingredient Insights

The combination of leeks and mushrooms forms the cornerstone of the filling for this pie. Leeks add a subtle sweetness that balances the umami flavors of the mushrooms. For a deeper flavor profile, you can substitute half of the mushrooms with a variety like shiitake or portobello. Just make sure to slice them evenly for consistent cooking.

Heavy cream enriches the filling, giving it a luxurious mouthfeel. If you're looking for a lighter option, you could use half-and-half or even a plant-based cream alternative. Just be cautious with the cooking time as lighter creams may thicken differently.

Making Ahead and Serving Suggestions

This pie can be prepared a day in advance. Once you've assembled it, cover it tightly with plastic wrap and store it in the refrigerator until you’re ready to bake. Just allow for a few extra minutes of baking time if it’s cold from the fridge. Leftover pie can be stored in the refrigerator for up to three days, and gently reheated in the oven at 350°F (175°C) until warmed through.

For serving, I enjoy pairing my pie with a fresh side salad, as the crunch complements the creamy filling perfectly. A simple vinaigrette can help enhance the earthy flavors. You could also serve slices alongside roasted vegetables or a light soup for a complete meal experience.

Ingredients

Gather the following ingredients to make your Sunday Mushroom and Leek Pie:

For the Pie Crust

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 tsp salt
1/4 cup cold water

For the Filling

1 tbsp olive oil
2 cups sliced leeks
2 cups sliced mushrooms
2 cloves garlic, minced
1 tsp fresh thyme
1/2 cup heavy cream
Salt and pepper to taste
1 egg, beaten (for egg wash)

Ensure you have all ingredients ready before starting to make the pie.

Instructions

Follow these steps to prepare your pie:

Make the Pie Crust

In a large mixing bowl, combine flour and salt. Add chilled butter and mix until crumbly. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling

Heat olive oil in a skillet over medium heat. Add leeks and sauté for 5 minutes until soft. Add mushrooms and garlic, and cook for an additional 5 minutes. Stir in thyme, heavy cream, salt, and pepper. Cook until the mixture is slightly thickened, then remove from heat and let cool.

Assemble the Pie

Preheat the oven to 400°F (200°C). Roll out the pie crust on a floured surface and fit it into a pie dish. Fill with the mushroom and leek mixture. Roll out a second crust to cover the top, sealing the edges. Cut slits in the top crust for steam to escape and brush with beaten egg.

Bake the Pie

Bake in the preheated oven for 25-30 minutes until the crust is golden brown. Let cool for 10 minutes before slicing and serving.

Enjoy your homemade Sunday Mushroom and Leek Pie with your favorite side dish!

Pro Tips

For added flavor, consider incorporating a sprinkle of grated cheese into the filling before baking. It adds a delightful creaminess!

Troubleshooting Common Issues

If your pie crust doesn’t turn out flaky, check your mixing technique. Overworking the dough or using warm butter can both negatively impact the texture. If you find your crust crumbling too much when rolling, it may need a few more drops of cold water; add it gradually until it comes together without being wet.

Sometimes, the filling can turn out too runny, which often occurs if the cream isn’t thickened enough or if there’s too much moisture in the mushrooms. Sauté the mushrooms until browned and any released liquid evaporates, ensuring a solid filling that holds together beautifully once baked.

Variations and Customizations

Feel free to add extra vegetables to the filling; spinach or kale can be great additions for added nutrition and color. Just sauté them briefly alongside the leeks for a few minutes until wilted. You can also add grated cheese to the filling – a sharp cheddar or creamy goat cheese can enhance the savory flavors further.

For a flavor twist, you can experiment with herbs. While thyme is a classic, adding a hint of rosemary or even some fresh parsley can provide a refreshing dimension to the filling. Adjust the quantities to suit your taste, as some herbs are more potent than others.

Questions About Recipes

→ Can I use frozen pie crust for this recipe?

Yes, using a store-bought frozen crust can save time and make the preparation easier.

→ What kind of mushrooms are best for this pie?

Button mushrooms and cremini mushrooms work well, but you can use your favorite varieties for different flavor notes.

→ Can I make this pie ahead of time?

Absolutely! Assemble the pie and keep it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking chilled.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.