How to Make It
Preheat oven to 425°F.
To prepare crust, weigh or lightly spoon 6 ounces pastry flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a medium bowl. Combine 1/4 cup oil and 1/4 cup milk; add to flour mixture. Stir mixture until dough forms. Wrap dough in plastic wrap; chill 30 minutes.
Meanwhile, to prepare filling, combine celery root, carrot, and parsnips on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss to coat. Cover pan with foil. Bake at 425°F for 15 minutes; uncover and bake an additional 30 minutes or until vegetables are tender and lightly browned. Remove from oven (do not turn oven off).
Place porcini in a medium bowl; cover with 3 cups boiling water. Cover and let stand 15 minutes or until mushrooms are tender; strain through a sieve over a 2-cup glass measuring cup, reserving liquid. Chop mushrooms.
Heat a large nonstick skillet over medium-high heat. Add butter; swirl until butter melts. Add shallots, thyme, and garlic; sauté 3 minutes. Add wine; cook 1 minute or until liquid mostly evaporates. Slowly pour in porcini soaking liquid, leaving grit behind in bottom of measuring cup; bring to a boil. Combine 2/3 cup milk and 1.33 ounces flour, stirring with a whisk. Add milk mixture to pan, stirring constantly; cook 2 minutes or until mixture thickens. Stir in 1 teaspoon salt, pepper, wheat berries or spelt, mushrooms, and vegetables; remove from heat.
Remove dough from refrigerator; cut into 6 equal pieces. Roll each dough piece into a ball. Roll each dough ball between sheets of plastic wrap into a 5-inch circle. Divide filling evenly among 6 (10-ounce) ramekins; top each with 1 dough circle. Tuck edges of dough under, or loosely pleat around edge. Cut slits in dough to vent. Place ramekins on a foil-lined jelly-roll pan. Bake at 425°F for 25 minutes or until crust is browned and filling is bubbly.
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Also appeared in: , March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice