Rutabaga Pie Recipe: How to Make a Root Vegetable Pie
Written by MasterClass
Last updated: Jan 12, 2023 • 4 min read
Rutabagas are more than a side dish. The root vegetable can also be a star pie ingredient, especially when paired with warm spices and aromatics that complement its earthy flavor. Learn how to make your own rutabaga pie.
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What Are Rutabagas?
Rutabagas (Brassica napus) are a type of oblong root vegetable similar to turnips, although they result from a cross between turnips and cabbages. Rutabagas have a slightly bitter taste and are usually yellow or purple in appearance. The root vegetable goes by many names: a swede, Swedish turnip, yellow turnip, turnip, or neep (in Scotland).
Rutabagas and turnips (sometimes also called white turnips) are in the same plant family and share similarities in appearance and texture; however, they are different species. (Learn more about the differences between rutabaga vs. turnip.)
What Is Rutabaga Pie?
Rutabaga pie is a savory pie featuring rutabagas, naturally gluten-free and low-carb root vegetables. There are many types of rutabaga pie recipes: You can make a double-crust pie with a diced rutabaga filling or a rutabaga shepherd’s pie featuring mashed rutabaga on top of seasoned ground beef and vegetables instead of mashed potatoes. If you have a sweet tooth, try making sweet rutabaga purée pie, which is similar to sweet potato pie or pumpkin pie.
Regardless of the type of rutabaga pie you choose, pair the root vegetable with warm spices to bring out its earthy flavor.
3 Tips for Making Rutabaga Pie
Rutabagas are sweeter than white potatoes, making them an excellent savory pie filling ingredient. Use the tips below to properly and safely prepare rutabagas for pie:
- 1. Peel the rutabagas before slicing. Rutabaga skin is inedible, so peel the vegetable before slicing and dicing it. Use a vegetable peeler instead of a sharp knife because the knife may stick to the starch.
- 2. Use a sharp knife to cut rutabagas. Rutabaga is less starchy than a potato but still has enough starch to cause a knife to stick to it while cutting. Use a sharp knife and cut the rutabaga into slices instead of trying to halve it.
- 3. Cook the filling before putting it in the pie shell. Even though rutabagas are lower in carbohydrates than potatoes and other root vegetables, they are still starchy and may not cook entirely inside the pie. Cook the rutabaga filling with other vegetables and flavorings to ensure it cooks properly.
Double-Crust Rutabaga Pie Recipe
makes
prep time
20 mintotal time
1 hr 5 mincook time
45 minIngredients
For the pie crust:
For the rutabaga filling:
For the egg wash and assembly:
Note: The total time does not include 45 minutes of inactive time.
Make the pie dough:
- 1
In the bowl of a food processor, add the all-purpose flour, sugar, and salt.
- 2
Pulse the food processor to combine the dry ingredients.
- 3
With the food processor running, add the cold butter 1 tablespoon at a time.
- 4
With the food processor running, add the ice water 1 tablespoon at a time until the dough starts to clump together. (You may not need all of the ice water.)
- 5
Turn the dough out onto a lightly floured surface and cut it in half.
- 6
Form each dough half into a disc.
- 7
Wrap each disc tightly in plastic wrap. Chill the discs in the refrigerator for 30 minutes.
Make the pie filling:
- 1
Bring a large pot of water to a boil over high heat.
- 2
Add the peeled and diced rutabaga and boil for 7 minutes.
- 3
Drain the boiled rutabaga, reserving a ¼ cup of the starchy rutabaga cooking liquid.
- 4
In a large saucepan over medium heat, warm the olive oil until shimmering.
- 5
Add the carrot and onion and sauté until tender, about 12 minutes.
- 6
Add the minced garlic and sauté until fragrant, about 1 minute.
- 7
Add the bay leaf, maple syrup, boiled rutabagas, rutabaga cooking liquid, salt, pepper, ginger, and nutmeg.
- 8
Cook the filling mixture until the liquid evaporates, about 5 minutes.
- 9
Transfer the filling to a large bowl and set it aside.
Assemble the pie:
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Take both pie dough discs out of the refrigerator.
- 3
Place one disc on a lightly floured surface.
- 4
With a rolling pin, roll the dough into a ¼-inch-thick circle.
- 5
Transfer the dough to a 9-inch pie plate and cut off the excess pie dough, leaving enough to crimp the edges.
- 6
Transfer the pie filling into the bottom pie shell.
- 7
Roll out the other disc into a ¼-inch-thick circle and top the pie filling with the second crust.
- 8
Use a fork to seal the top and bottom crust, or crimp it with your fingers.
- 9
With a paring knife, cut slits in the top crust to allow steam to escape.
- 10
In a small bowl, whisk the large egg and water.
- 11
Brush the top of the dough with the egg wash.
- 12
Bake the pie until the crust is a deep golden-brown color, about 45 minutes. If the top crust gets too dark, tent the pie with aluminum foil.
- 13
Cool the pie for at least 15 minutes before slicing and serving.
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