Thanksgiving Root Vegetable Pie

Name: Thanksgiving Root Vegetable Pie
Ingredients: For the pie crust; 1 cup whole wheat pastry flour (or white whole wheat flour); 1/2 cup all-purpose flour; 3/4 cup butter; 1 teaspoon sea salt; 6 to 8 tablespoons cold water; Ice; For the filling; 5 cups diced root vegetables (I like sunchokes, purple potatoes, carrots, and parsnips); Olive oil; Salt and pepper; 4 tablespoons butter, divided; 3 garlic cloves, minced; 2 shallots, minced; 5 cups diced mushrooms (roughly 1.75 pounds); 1/3 cup red wine; 1/2 cup vegetable stock; 5 cups peeled and quartered sweet potatoes; 1/2 cup whole milk