Preparation
Preheat oven to 375 degrees F. For the crust: Combine flour and salt. Add oil and stir until dough forms small, round, balls. Mix in the cold water. Form into a ball and divide in half. Roll out onto a floured surface, and then place into a pie plate. Prick with a fork and bake for 10-15 minutes. Roll out the second half for the top of the pie. For the filling: Heat oil in a saucepan and saute onions, mushrooms, and garlic until onions are translucent. Stir in the flour and cook 1-2 minutes, stirring constantly. Slowly whisk in the milk and stock and cook until thick and bubbly. Add carrots, peas, corn, seitan, herbs, salt and pepper and heat through. Pour into the crust and top with the unbaked crust. Press edges lightly together, but do not seal. Bake for 25 minutes or until the crust is golden.