VEGETARIAN SPINACH AND HAZELNUT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat oil in a skillet over medium-high heat. Add onion and saute until soft, 5 to 7 minutes. Remove from heat.
• Mix hazelnuts, Brazil nuts, bread crumbs, parsley, oregano, sage, salt, and pepper together in a bowl. Add tahini and soy sauce; add enough broth to give it a moist, stuck-together texture. Add sauteed onions, spinach, and corn; mix well.
• Mix flour, baking soda, and salt for crust together in a bowl.
• Heat 3/4 cup water in a small pot and melt in shortening until almost boiling. Add to the flour mixture a little at a time, until combined, mixing well. Add extra boiling water if the mixture is too dry.
• Put 2/3 of the dough into a 7-inch springform pan and push into a crust shape. Add filling, pushing down well.
• Roll out remaining dough to make a pie lid. Press onto pie. Glaze top with beaten egg white and cut a small "x" in the center to allow steam to exit.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C). Continue to bake until golden brown, about 50 minutes.