I combined recipes with my love for carrots and in the end I created a new favorite dessert pie.
It started with the classic pumpkin pie and I also tried the beetroot pie by Paul Hollywood. The later was a real disappointment. I had waited with baking it to make it a bit special. I loved the idea of using root vegetables in desserts and as this beetroot pie recipe was created by a celebrity baker I thought that there must be some guaranties. I learned how to blind bake the pie crust and then prepared the pie. It looked amazing and smelled really good. Then I tasted it…
First bite: anti-climax.
Second bite: still less than delicious.
Third bite: Nope, this is not doing it for me. I cannot eat that.
My German neighbor T was always up for tasting my kitchen experiments so I brought him a piece of beetroot pie. “Very tasty!” Wait, what?! Okay, so I guess I successfully baked the pie it was just not within my taste spectrum. It felt as a failure but at least I had learned how to blind bake a pie crust.
I used this knowledge for the crust to my citrus carrot pie, actually I borrowed the recipe from Hollywood and slightly altered it, but I recommend to use the original recipe as a start.
- 200 g plain flour
- 2 tbsp icing sugar
- 100 g butter
- 1 egg, lightly beaten
- 1 tsp lemon juice
- Mix the dry ingredients together and put in a food processor. Add the butter in pieces and mix until the dough starts to come together.
- Take out the dough on a clean work surface and knead until smooth. Shape it into a ball, wrap in cling film and leave to rest in the refrigerator for 15-30 minutes.
- Put flour on a clean work surface and roll out the dough big enough to cover the inside of your pie tin. Carefully transfer the dough to the pie tin and adjust it so that the dough lies against the bottom and the walls of the tin. Allow a little to hang over the edges, you should trim this off after baking. Also, you will probably get some left over dough, use this later for decorating.
- Blind bake for 15 minutes at 200 °C. ( If you don’t know how, you can probably find the clip on YouTube where I learned this from Hollywood.)
This is actually one of the best that I have tried for a pie crust, so even if it feels like a big fuzz with blind baking, it is actually a necessity when dealing with such wet filling as in pumpkin, beetroot and carrot pies like this. So, the carrot filling is my invention and I am very delighted over the result.
- 0.7 kg (1.5 pounds) carrots
- 2 tbsp butter
- 2 dl (0.8 cup) white sugar
- Zest and juice from 1 lemon
- Zest and juice from 1 orange
- 1 tsp vanilla powder
- 1 tbsp plain flour
- 2 large eggs (of course organic)
- Peel, and cut the carrots into smaller pieces. Boil them properly in as little water as possible. It should just cover the carrots and the water should just simmer. Drain the water then run the carrots with butter in a food processor to get a puree.
- Let the puree cool then properly stir in sugar zest and juice from lemon and orange, vanilla powder and flour. Finally add one egg at a time.
- Make sure everything is mixed well then pour the filling into the pre-baked crust. Decorate the pie with left-over dough, preferably in a creative way.
- Bake at 180 °C for 1 hour. Let the pie cool.