Beetroot Rose Pie

Beetroot Rose Pie



2 ½ cups (300 g) all purpose flour

1  tsp (5 ml) salt

3 tbsp (64 g)sugar

1 cup (240 g) cold unsalted butter, cubed

1/3 cup (80 ml) ice cold water

For the filling

350g/12oz cooked & peeled beetroot (NOT pickled beetroot) less than 2 cups

125ml/ ½ cup + 3 tbsp heavy cream (½ cup + 3 tbsp)

2 large free-range eggs

175g/6oz brown sugar

2 tsp rose water

1/2 teaspoon cinnamon


For the Crust:

  1. Chop butter and place in freezer for at least 15 minutes before you start making the dough. This is crucial!
  2. In a food processor (or high powered blender), pulse the flour, sugar, and salt together until combined. Then slowly add the butter, pulsing all the while, until you get a coarse meal. Slowly add the ice water one tablespoon at a time, and pulse until a dough ball forms. Only use enough water until a dough forms- make sure you don’t use anymore or any less.
  3. Turn your dough out onto a floured surface and split into 2 equal sized balls. Flatten into a disk, wrap in plastic wrap and pop in the fridge for at least 1 hour. The dough will last up to 3 days in the fridge and a month in the freezer.

For the Filling:

  1. While the crust is in the fridge, prepare the filling. If you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot & put into a food processor with the heavy cream. Blend to a thick purée.
  2. In a bowl, whisk the eggs and sugar together. Add the beetroot purée, cinnamon, rose water & mix well. Set aside while you prepare the pie crust.

To Assemble:

  1. Preheat the oven to 350F.
  2. Roll out the pie crust on a lightly floured work surface to about a ⅛ inch thickness. Line a 9 inch pie pan with the pastry, leaving any excess pastry hanging over the edge. Tip: Reserve a little uncooked pastry in case you need to patch any cracks later.
  3. Line the pastry case with parchment paper, then fill with baking beans, or uncooked rice or lentils. Bake blind for 10 minutes, then remove the parchment & baking beans and return to the oven for about 8 minutes or until the crust looks dry & faintly colored. Using a small, sharp knife, trim away the excess pastry from the edges. If necessary, use a tiny bit of the reserved raw pastry to patch any cracks or holes.
  4. Pour mixture into the pastry case and bake for 30–40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. Enjoy!

If you make this recipe, take a picture & tag me @medhacooks on Instagram!

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