We love the way this crispy, flaky, buttery crust wraps around a mix of tender asparagus, melted leeks, and earthy mushrooms.
1 pound mixed mushrooms, such as cremini, stemmed and caps sliced 1/4 inch thick1 pound asparagus, woody ends trimmed, stalks cut on the bias 1/4 inch thick, tips reserved1 1/2 pounds leeks, white and light green parts only, halved lengthwise then cut crosswise into 1/4 inch thick half-moonsPrepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round.
Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt.Adjust oven rack to lower-middle position and preheat to 400°F. Spread asparagus-leek mixture on prepared dough round, leaving about a 2-inch border of dough all around.
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