Two-Colored Woven Pie

Instructions

• Preheat the oven to 400˚F (200˚C).
• Wrap the beet in tin foil and place on a baking sheet.
• Roast for 1 hour, until fork-tender.
• Wearing gloves, peel the beet skin.
• Add the beet to the bowl of a food processor and pulse until smooth.
• In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
• Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
• Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
• Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
• Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
• Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
• Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
• Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
• Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
• Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
• Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
• Remove one beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
• Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
• Add the blueberry mixture to the pie dish.
• Remove the other beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
• Remove the plain dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
• Using a ruler, cut the beet and plain dough into ½-inch (1-cm) strips, and create a lattice pattern of choice. Trim any excess dough.
• Refrigerate the pie for 1 hour.
• Preheat the oven to 425˚F (220˚C).
• In a bowl, whisk the beaten egg and water.
• Using a pastry brush, brush the top of the crust with egg wash. Sprinkle the turbinado sugar on top. Cover the edges of the crust with a pie shield or tin foil.
• Bake for 10-15 minutes, until the top is golden brown.
• Reduce the oven temperature to 375˚F (190˚F).
• Continue baking for 40-45 minutes, until the crust is cooked through and filling is bubbling.
• Let the pie rest at room temperature for at least one hour.
• Enjoy!