Two-Colored Woven Pie
featured in How To Make Geometric Pies By Lokokitchen
Take your dessert game to the next level with this stunning Two-Colored Woven Pie! Made with a blend of juicy fruits and a tender pink and white crust colored with beet juice, this pie is a true masterpiece.
Tasty Team
70% would make again
Inspired by lokokitchen.com
Ingredients
for 8 servings
Beet Compound Butter
- 1 beet, steam and leaves removed
- 18 tablespoons unsalted butter, 2 1/4 sticks, softened
Beet-Colored Dough
- 2 cups flour (250 g)
- 2 tablespoons sugar
- ½ teaspoon salt
- 6 tablespoons beet juice, ice cold
Plain Dough
- 1 cup flour (125 g)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, 1 1/4 sticks, cubed, cold
- 3 tablespoons water, ice cold
Filling
- 3 ½ cups blueberry (350 g)
- 2 teaspoons lemon juice
- ¾ cup sugar (150 g)
- ½ teaspoon salt
- 3 tablespoons tapioca starch
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons turbinado sugar
Nutrition Info
- Calories 695
- Fat 42g
- Carbs 73g
- Fiber 3g
- Sugar 27g
- Protein 7g
Estimated values based on one serving size.
Preparation
- 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Inspired by lokokitchen.com