Knead together 2 cups of flour with 50 grms of salted butter (butter should be soft but not melted). Add a little water as required. Knead for 10 minutes. Rest the dough in the fridge for 20 minutes.
Take it out. Make two balls out of the dough. one slightly larger that the other
Roll the larger ball into a round, 1/2 inch thick and large enough to cover the base of your pie dish. I made this one at my mom's place and she din't have a pie dish. So i used the upturned cover of a microwave dish. Grease and dust the dish.
fill up the pie base with raw rice/rajma/any dal and bake for 10 minutes in a 180 dregree oven.
To prepare filling:
Heat a tbsp of butter on low flame. Add a clove of garlic, a bayleaf, two cloves (laung). Add 1 tbsp of flour and whisk well till no lumps are there. Cook for 2 minutes. Add a cup of milk and whisk again till no lumps are there. keep stirring till you get a sauce like consistency. Add salt and pepper.
Seperately, fry 1 cup of mushrooms sliced in quarters, thinly sliced carrots and beans in butter for 5 minutes or till the water evaporates. Add salt and pepper. Add 1/3 cup of sweet corn. Switch off the gas.
Add the mushroom mixture into the sauce. Take the bayleaf, cloves out of the sauce.
Once the pie crust is baked and ready, take the rice/rajma/ dal out of it. It is perfectly good to be used again.
Pour the filling in the pie base. Roll out the other ball of dough into a 1/2 inch thickness. Cover the top of the pie. Bake for 30-40 minutes at 180 degrees, till top in browned.
Cut in kische slices and serve.