For the crust..
1 3/4 cups all-purpose white flour
3/4 cup wheat flour
1 tsp salt
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 cup olive oil
1-2 cups warm water
Combine the dry ingredients into a large bowl. Add the oil and stir it around with a fork until things start getting crumbly. Add the water 1/4 cup at a time until the dough comes together and is nice and soft. Form it into a ball, set it in the bowl, and put it in the fridge to chill.
In a saucepan over medium heat, bring two cans of veggie broth to a boil. Slowly whisk in 1/2 cup all-purpose flour. The broth will thicken into a gravy. Take it off the heat and set it aside.
Grease and flour a pie plate and roll out half the dough for the bottom crust. Put the crust in the pie plate and make sure all of the edges are evenly covered. Add frozen vegetables of your choice. I had broccoli, cauliflower, corn, carrots and asparagus. Fill it up so it's about level with the top of the pie plate. Pour the gravy over the top, sprinkle on some salt and pepper, and about 2 tsp each of dried basil and oregano, and a few shakes of garlic powder. Roll out the rest of the dough for the top of the pie, place it on, trim off any of the excess, and press the edge of the crust down with a fork to seal it. Make some puncture marks in the top of the pie too to let steam out. Place in a 400 degree oven for about 40 minutes, until the edges are brown and the top of the crust is.. well.. crusty. Take it out and let it cool for about 10 minutes before cutting into it or else it'll be like soup.
I made mine with a side of garlic mashed potatoes, stuffing, and green beans all mixed together. YUM!