Dragonpie

— Instructions —

1. Dice butter and chill.
2. Combine 1.5 cups flour with salt and 1/2 tablespoon sugar. (You can mix manually or use a food processor.)
3. Add in the diced butter and oil, and combine until butter is pea-sized.
4. Add cold water until the mixture forms a ball.
5. Roll into ball, cover in plastic wrap and refrigerate (at least 30 minutes).
6. Cut the dragonfruit in half, and scoop out enough for 1/4 of a cup. Clean and reserve skin (if you set it in the refrigerator it will dry out somewhat).
7. In a blender, puree 1/4 cup chopped dragonfruit with lemon juice and 5 raspberries.
8. Pour into bowl and mix in remaining 1/4 cup flour and 1/2 cup sugar. Cover and chill.
9. Roll out chilled dough between two sheets of waxed paper. Make sure the dough is thin enough (1/4-inch or thinner) and large enough to fit a 6-inch pie pan.
10. Peel off the top paper, and flip dough onto 6-inch pie pan. Peel off second piece of waxed paper.
11. Cut the dough to fit the pan more exactly, and crimp edges.
12. Pour dragonfruit mixture into crust.
13. Top with additional 1/3 cup of raspberries.
14. Cut long, skinny rectangles with remaining pie dough. These should be just long enough to fit over the top of the pie.
15. Place dough rectangles over top of pie in a lattice. (If you like, you don't have to weave the dough! You can just place 4-5 strips in one direction, and then repeat over the top with another 4-5 in a perpendicular direction.)
16. Bake at 400 degrees F (204 degrees C) until golden (about 30 minutes).
17. Cut dragonfruit skin into 1 3/8 inch rings, and cut a slit down each ring. Once pie has cooled, wrap the open rings around the pan.

— Gallery —

— See Also —