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:
- Chop butter and place in freezer for at least 15 minutes before you start making the dough. This is crucial!
- 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.
- 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:
- 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.
- 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.
- Preheat the oven to 350F.
- 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.
- 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.
- 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!