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In a large bowl, combine the flour and salt. Using a pastry cutter or two knives, incorporate the butter until mixture is crumbly (pieces of butter the size of peas).
Add the water and vinegar and stir (do not overwork the dough).
Form the dough into a ball and cover with plastic wrap. Refrigerate at least 30 minutes
Rinse and strain the millet.
In a pan, fry the millet in 2 tbsp. (30 ml) of oil for 2 minutes.
Add 1½ cups (375 ml) of vegetable broth. Bring to a boil, reduce heat, cover and let simmer for 15 minutes. Remove from heat and let sit for 10 minutes.
In another pan, sauté the onions in the rest of the oil over medium-high heat for a few minutes. Add the rest of the vegetables and continue cooking 5 minutes, stirring occasionally.
Add the tomato paste, garlic, soy sauce, cloves, cinnamon, nutritional yeast (if using), the rest of the vegetable broth, cooked millet and maple syrup. Season with salt and pepper.
Continue cooking for a few more minutes.
Remove from heat, add the plant-based milk and breadcrumbs. Stir and let cool.
Preheat oven to 350 ̊F (180 ̊C).
Divide the dough according to how many pies you want to make.
Using a rolling pin, roll the dough into a disk approximately twice the size of your pie plate.
Cover bottom of the pie plate with dough, letting excess dough hang over the sides. Repeat with all your pie plates.
Evenly divide the filling among the pies. Fold excess dough over to seal the pies.
Using a brush, brush pie tops with plant-based milk.
Bake in the oven 45 minutes, or until pies are golden brown.
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