For the Crust:
For the Filling:
1Combine the flour and salt in a large bowl.
2Add the Colavita olive oil and mix until the mixture resembles coarse meal.
3Cut the butter into thin slices and toss in the flour mixture to coat.
4Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape.
5Gather the dough into a ball and divide into two disks. Wrap the disks tightly,
6and refrigerate for at least an hour.
7Roll each piece of dough out to 1/4” thickness, and fold into thirds. Fold into thirds again,
8then one more time, and refrigerate for another hour, or freeze for later use (thaw frozen dough in the refrigerator overnight).
9Unwrap the dough and roll to about two inches larger than the diameter of your pie dish. We used 4” mini pie dishes, so roll to 6”. You will have 4 tops and 4 bottoms.
10Slip the bottoms into the ungreased pie dishes, and prick with a fork. Place them all back into the refrigerator while you prepare the filling.
11Heat a heavy bottomed pan that has a tight fitting lid over medium heat on the stove top.
To make the filling:
1Melt the butter in a heavy-bottomed saucepan.
2Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
3Add the milk, continuing to stir as the sauce thickens. Bring it to a boil.
4Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
5Remove from the heat and stir in all the vegetables.
6Add the vegetable mixture to the four pie dishes.
7Place the dough tops over the stew. Trim, seal and flute edges. Cut slits in tops for the steam to escape.
8Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.