1. For dough, place the butter in a small bowl and place in freezer. Combine the flour, salt, sugar, and thyme. Add the butter slowly and mix with a fork. Next, add the water slowly until the mixture begins to clump together. Pinch some of the dough. If it stays together, then it is ready. If it falls a part, add more water and continue mixing. Form into a disk and wrap in plastic wrap. Place in freezer until ready to make the pie.
2. For filling, rehydrate mushrooms in a medium pot until completely tender. Reserve 1 cup mushroom water. In a medium skillet, add the olive oil and onions until translucent. Next, add the cremini mushrooms and garlic. Cook for 5 minutes. Chop the rehydrated mushrooms and place in skillet. Cook for a few minutes.
3. Add the white wine and seitan. Cook for another couple minutes. Combine the broth cube with the reserved 1 cup mushroom water. Add to the skillet with mushrooms. Cook for another 5-10 minutes, stirring occasionally. Whisk enough water with cornstarch to form a mixture, and add to skillet. Combine well, and cook for another several minutes. Lastly, add the yogurt and mix over low heat for 2 minutes.
4. Preheat the oven to 350 degrees F. To assemble pie, dust a space with all-purpose flour. Roll out the dough until it is thin enough to work with, and does not fall a part. Line 2 small pie pans with dough. Cut off excess dough on edges. Roll out dough again and create top pieces for the pie.
5. Add about 6 tablespoons of the mushroom seitan mixture to each pie pan. Place top dough over each pie pan, and using a fork, press down the sides of the dough. Create a plus sign or cross in the middle of both pies with the fork. Using 1 tablespoon butter, grease the tops of the pies. Bake for 30-40 minutes or until the tops are golden.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-two.... [1]