Two-Colored Woven Pie

Two-Colored Woven Pie

Recipe by Chris Salicrup from tasty.co

Meal

Ingredients

8

8 servings

  • 1 beet, steam and leaves removed
  • 18 tablespoons unsalted butter, 2 1/4 sticks, softened
  • 2 cups flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 6 tablespoons beet juice, ice cold
  • 1 cup flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter, 1 1/4 sticks, cubed, cold
  • 3 tablespoons water, ice cold
  • 3 ½ cups blueberry
  • 2 teaspoons lemon juice
  • ¾ cup sugar
  • ½ teaspoon salt
  • 3 tablespoons tapioca starch
  • 1 large egg, beaten
  • 1 teaspoon water
  • 2 tablespoons turbinado sugar

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!

Nutritional Facts

Per 8 servings

  • Calories: 695
  • Carbohydrate: 73g
  • Fat: 42g
  • Fiber: 3g
  • Protein: 7g
  • Sugar: 27g

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