Instructions: Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended. Add butter and pulse on/off until mixture resembles fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed.

Transfer dough to work surface and form into ball. Knead dough 2 or 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and refrigerate 1 hour.

Lightly grease 10- or 11-inch deep-dish pie pan and set aside.

In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and cook, stirring often, until softened, 8 to 9 minutes. Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.

Add vegetables, broth and salt and stir to mix well. Bring mixture to a boil. Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.

In small bowl, mix sour cream and flour until smooth. Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes. Transfer vegetables to prepared pie pan and let cool 15 minutes.

Preheat oven to 400 degrees. On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate. Invert pastry over pie pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam vents in pastry with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand 10 minutes before serving.

This recipe yields 8 servings.

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