Two Colored Woven Pie Recipe By Tasty

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

TWO-COLORED WOVEN PIE RECIPE BY TASTY

Steps:

• 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!