Beet Pink Pie Crust
One day I thought, a pink pie would be cool. After many tests, I no longer want to eat pie again. At least it’s pretty.
Beet is incorporated into the crust at three different points throughout the recipe to get this vibrant colour. Use it as you would a regular pie crust.
Beet Pink Pie Crust
Yield: 1 crust
Ingredients
- 1 medium beet
- 1 ¼ c all purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ c unsalted butter, softened
Instructions
Make Beet Butter
- Wrap the beet in tin foil and roast for 1 hr at 400. Cool and peel. Blend beet with 1/4 c water. Add more water if it’s too thick, then strain a few times with a fine mesh sieve. Set pulp aside, and cool beet juice.
- Take softened butter and add 1 tablespoon of beet pulp. Mix until it’s fully incorporated. On a piece or wax or parchment paper, spread the butter out into an even layer, approximately ½ inch high. Refrigerate until fully chilled.
Make Dough
- In a mixing bowl, combine flour, salt and sugar. Remove beet butter from the fridge and cut into cubes. Add butter to dry ingredients, and using your hands or a pastry blender, break up the butter until pieces no bigger than a pea remain.
- Remove chilled beet juice from the fridge. Begin by adding 2 tablespoons and mix with your hands to incorporate. Add 1 more tablespoon at a time until it becomes a shaggy mass. As soon as you can press the mixture and have it hold together, don’t add any more beet juice.
- Dump the mixture out onto a large piece of plastic wrap and form it into a rough rectangular shape. Wrap the dough with plastic wrap, you may need two pieces. Chill in the fridge for a minimum of 1 hour, ideally overnight.
When Baking
- Use as you would a regular pie crust. Before baking, brush your crust with the remaining beet juice to remove flour residue and intensify colour.