This savory, meaty pie was a real treat! From The Urban Vegan by Denise Balcavage, page 140. It has a simple to make gluten-free crust, and a filling of mushrooms (we used shiitake and enoki) and leeks. I accidentally added 1/2 cup of nutritional yeast to the crust instead of 2 tablespoons and it was still amazing! This is the first time that we’ve ever cooked millet, and I have to say that I was pleasantly surprised. The crust recipe could be used as a gluten-free option for any savory pie filling. Millet is high in protein, rich in nutrients, and a great energy source.