Red Velvet Lattice Pie Crust – Cranberry Blood Orange Pie
A creative spin on a classic dish — who doesn’t love a homemade pie? Decorative, delightful and free of dye, this dessert checks all the boxes!
PREP TIME
35 minutes
COOK TIME
50 minutes
INGREDIENTS
21
Serves: 10
Ingredients
Plain Pie Crust
- 2.5 cups2.5 cups2.5 cups All Purpose Flour
- 1 cup1 cup1 cup Unsalted Butter, cold (2 sticks)
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Salt
- 4-8 Tbsp4-8 Tbsp4-8 Tbsp Water
Red Pie Crust
- 1.25 cups1.25 cups1.25 cups All Purpose Flour
- 111 Color Kitchen Foods Red Velvet Color, (1 packet)
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, cold (1 stick)
- 1.5 tsp1.5 tsp1.5 tsp Granulated White Sugar
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Ice Water
- 111 Egg, for egg wash
Filling
- 3 cups3 cups3 cups fresh Cranberries
- 1/4 cup1/4 cup1/4 cup Granulated White Sugar
- 2 tsp2 tsp2 tsp Blood Orange, zest only
- 1/21/21/2 Blood Orange, juice only
- 2 Tbsp2 Tbsp2 Tbsp All Purpose Flour
- 1/4 tsp1/4 tsp1/4 tsp Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the plain crust. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut the butter into the flour mixture to create a coarse meal. Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball. Divide the dough in half. Form each half into a disk, wrap with plastic wrap, and place in the refrigerator for at least 2 hours, up to overnight.
- Prepare the red crust. In a large bowl, whisk together the flour, sugar, red velvet color packet and salt. Using a pastry cutter or 2 forks, cut the butter into the flour mixture to create a coarse meal. Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball. Form the dough into a disk shape, wrap with plastic wrap, and place in the refrigerator for at least 2 hours, up to overnight.
- Prepare the filling. Add all of the filling ingredients to a large bowl and toss until evenly distributed.
- Preheat the oven to 450 degrees.
- Roll out one disk of plain dough into a 10-inch circle. Transfer it to a 9-inch pie plate and trim the edges. Add the filling.
- Roll out the red pie dough into a rectangle, about ⅛-inch thick. Cut it into strips. Arrange the strips over the pie.
- Roll out the remaining plain pie dough into a rectangle, about ⅛-inch thick. Cut it into strips. Weave the plain dough strips with the red dough strips to create a lattice topping.
- Beat the egg with 1 tablespoon of water. Brush it over the top of the pie.
- Bake the pie for 10 minutes at 450 degrees, then lower the oven temperature to 350 degrees and bake for an additional 40 minutes. If the crust is becoming too brown, place a sheet of aluminum foil over the top of the pie.
- Let the pie cool for at least 15 minutes and serve with vanilla ice cream.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Nightshade Free Nut Free Pescetarian Pies Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1795 |
| Fat: | 29 g |
| Carbohydrates: | 377 g |
| Protein: | 18 g |
| Cholesterol: | 72 g |
| Sodium: | 378 mg |
| Fiber: | 2 g |
| Sugars: | 7 g |
| Calculated per serving. | |
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