Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups mushrooms, sliced; 2 leeks, cleaned and sliced; 2 tablespoons olive oil; 2 tablespoons butter; 1 cup heavy cream; Salt and pepper, to taste; 1 teaspoon thyme, dried or fresh; 1 tablespoon flour (optional, for thickening); 1 ½ cups all-purpose flour; ½ cup unsalted butter, cold and cubed; 1 teaspoon salt; 4-6 tablespoons cold water

Highlighted under: Dessert Delights Co.

I love making this Sunday Mushroom and Leek Pie because it brings comfort and warmth to my kitchen. As the scent of sautéed mushrooms and leeks fills the air, I can't help but feel excited about sharing this delicious dish with my family. The buttery, flaky crust paired with the savory filling makes for a perfect family meal. Together, we gather around the table, enjoying each delicious bite and creating lasting memories. I can’t think of a better way to celebrate the weekend than with this hearty pie.

Created by

Arabella Scott

Last updated on 2026-01-12T03:16:15.336Z

When I first tried making this pie, I was amazed at how simple yet flavorful it turned out. The combination of earthy mushrooms and sweet leeks creates an incredible depth of flavor, especially when you let them cook down properly before adding the cream. I recommend using a mix of mushrooms for added texture and taste.

One little tip I discovered is to let the pie rest for a few minutes after baking. This helps the filling set a bit, making it easier to slice and serve. Trust me, it makes a world of difference!

Why You'll Love This Recipe
Rich and savory mushroom flavor that warms the soul
Perfectly flaky, buttery crust that complements the filling
A great vegetarian option that’s hearty and satisfying

Perfecting the Flaky Crust

One of the secrets to achieving a perfect flaky crust is ensuring your butter is ice-cold when you incorporate it into the flour. You can even chill your mixing bowl and utensils beforehand. When mixing the butter with flour, use a pastry cutter or your fingertips to handle it gently, avoiding overworking the dough. This minimizes gluten development, ensuring a tender texture.

Additionally, you should avoid adding too much water. Start with four tablespoons and add more only if necessary. You want the dough to hold together without being sticky. Once formed, chilling the dough helps it relax, making it easier to roll out and promoting that coveted flakiness during baking. Before rolling, let it rest covered in the refrigerator for at least 30 minutes.

Flavorful Filling Techniques

Sautéing the leeks and mushrooms until they are deeply browned not only enhances their flavor but also reduces the moisture content, preventing a soggy bottom crust. After about 10 minutes, look for golden edges and a rich aroma; this indicates they are ready to proceed. Using a mix of both olive oil and butter adds depth, with the oil carrying higher heat for the leeks while the butter brings that rich, creamy flavor.

If you choose to add flour to thicken the filling, make sure to cook it for a minute or two after adding. This cooks off the raw taste and allows it to integrate smoothly with the cream. Adjusting the thyme—whether using fresh or dried—can elevate the flavor further; I personally prefer using fresh when available for its vibrant essence.

Serving and Storing Leftovers

This pie can easily serve as a centerpiece for a meal and pairs well with simple sides like a fresh salad or roasted vegetables. If you're making it for guests, consider topping individual slices with a dollop of crème fraîche or a sprinkle of fresh herbs for a pop of brightness. You can also enjoy it warm or at room temperature, making it versatile for any gathering.

For leftovers, store the pie in an airtight container in the refrigerator, where it will keep well for up to three days. To reheat, pop individual slices in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy again. If you want to freeze the pie, wrap it tightly after cooling and keep it for up to three months. Thaw in the refrigerator overnight before reheating to maintain its texture.

Ingredients

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

Filling

2 cups mushrooms, sliced
2 leeks, cleaned and sliced
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy cream
Salt and pepper, to taste
1 teaspoon thyme, dried or fresh
1 tablespoon flour (optional, for thickening)

Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
1 teaspoon salt
4-6 tablespoons cold water

Ensure you have everything ready before starting your pie!

Instructions

Follow these steps to assemble your Sunday Mushroom and Leek Pie:

Make the Crust

In a mixing bowl, combine flour and salt. Add cold cubed butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Filling

Heat olive oil and butter in a skillet over medium heat. Add leeks and mushrooms, cooking until softened and any moisture has evaporated, about 10 minutes. Stir in cream, thyme, and seasoning. If desired, add flour to thicken the mixture. Remove from heat.

Assemble the Pie

Roll out the chilled dough on a lightly floured surface and fit it into a pie dish. Pour the mushroom and leek mixture into the prepared crust. Roll out remaining dough for the top crust. Seal the edges and cut vents for steam.

Bake the Pie

Preheat the oven to 375°F (190°C) and bake the pie for 25-30 minutes or until golden brown. Let it rest before slicing.

Serve warm and enjoy your delicious Sunday Mushroom and Leek Pie!

Pro Tips

For extra flavor, consider adding some grated cheese to the filling before sealing the pie. A mixture of Gruyère and Parmesan works wonderfully.

Ingredient Substitutions

If you're looking for a lighter filling, you could substitute half of the heavy cream with vegetable broth or a plant-based cream. This will still maintain the creamy texture while reducing the calorie count. Additionally, if you don’t have leeks on hand, finely chopped onions or shallots can be a suitable alternative, though they’ll impart a different flavor profile.

For those who want to add more nutrition, consider incorporating spinach or kale into the filling. They can be added towards the end of the sautéing process, wilting in the residual heat for a nutritious and colorful boost. This not only enhances the flavor but also adds a vibrant green visual appeal to the pie.

Scaling the Recipe

This recipe can easily be doubled if you're hosting a larger gathering. Simply adjust the ingredient quantities proportionally. When scaling up, it's helpful to use a larger baking dish or two separate pie plates for even baking. Keep an eye on the baking time, as larger or additional pies may require a few extra minutes in the oven to cook through adequately.

Alternatively, if you're cooking for one or two, consider making a mini pie by dividing the dough and filling into smaller ramekins. This not only reduces cooking time but allows for individual servings, which can be a delightful presentation at the dining table.

Troubleshooting Common Issues

If your crust turns out tough rather than flaky, it’s often due to overworking the dough or not enough fat. Remember, the key is to handle it gently and let it rest in the fridge. If you find that your pie is soggy when baked, this could be from too much moisture in the filling. Make sure to thoroughly sauté your mushrooms and leeks to evaporate excess liquid before combining with the cream.

Another common issue could be uneven baking, resulting in a burnt crust or undercooked filling. Ensure your oven is properly calibrated using an oven thermometer, and rotate your pie halfway through baking. For even more browning, place the pie on the lower rack of the oven; this helps to achieve that golden, crispy bottom that everyone loves.

Questions About Recipes

→ Can I make this pie ahead of time?

Yes, you can prepare the filling and crust ahead of time; just assemble and bake when ready to serve.

→ What kind of mushrooms work best?

I recommend using a mix of cremini, shiitake, and button mushrooms for the best flavor.

→ Can I freeze the pie?

Absolutely! You can freeze the unbaked pie for up to 2 months. Just bake it straight from the freezer, adding extra time as needed.

→ What can I serve with this pie?

A simple green salad with a light vinaigrette complements the richness of the pie wonderfully.