Savory veggie pie

As a result of our recent move, I've been unpacking the kitchen. We have a surprising amount of kitchen-related items, some 25 boxes (an underestimate). Looking over all the ingredients inspired this recipe...

Begin making the pie crust, by mixing

1 cup whole wheat pastry flour,
1 cup whole rye flour, and
1/2 teaspoon salt.

Then, cut in

1/3 cup corn oil.

Add 1/4-1/3 cup water and mix into a very crumbly crust. Roll it out, and put into a greased pie pan. Since rye has little gluten (unlike wheat), the crust will remain very crumbly and be somewhat troublesome to handle. Transfer it into the pie pan in pieces, if necessary. The crumbliness will be an asset once the meal is done. Place the crust into the refrigerator and proceed to the filling.

Begin the filling by frying

2 sliced onions,
1 chopped carrot, and
1 teaspoon salt

in some vegetable oil over low heat until the onion softens. Then mix in

3 tablespoons flour

and cook very briefly before adding

1 cup (soy)milk,
1/2 cup finely chopped walnuts, and
1 tablespoon powdered brewers' yeast extract.

Lower the heat and cook until the mixture thickens. Then add

2 oz. cubed cheddar cheese.

Let the cheese melt, stirring frequently. Remove the pan from the heat, and beat in

2 eggs.

Pour the mixture into the pie crust and bake at 375 degrees F for 20 minutes. Let cool for 5 minutes afterward.

Serve with a coarse grain, such as buckwheat or cracked wheat.