This very British recipe has been adapted by Alyson, mom of our CSA Coordinator. (Photo is from this variation.)
Filling ingredients:
- 1½ pound beets
- ½ pound cheddar cheese
- 1 onion
- 3 Tbsp mayonnaise
- Salt and pepper
Crust ingredients:
- 3½ cups flour
- ⅔ cup butter
- ½ cup ice cold water
Directions:
- Make the filling: Peel and grate beet and cheese; chop onion (the smaller the pieces the better the pie. Also, squeeze the beet and onion through a colander to get rid of excess moisture.) Mix all ingredients.
- Make the crust (you can also buy a crust!): Combine flour and butter with a pastry cutter or knife and fork until mixture resembles panko bread crumbs. Slowly add cold water a little at a time and mix until dough is smooth. Make 2 balls and refrigerate for at least ½ hour.
- Roll out each dough ball in flour to keep from sticking. Place one crust on the bottom of the pie dish allowing it to reach to the top. Fill with beet mixture. Place other crust on top and crimp around the edges, pinching or using a fork to seal the crusts together. Using a sharp knife or fork to poke through the top crust in a few places to release steam.
- Bake on center rack in a preheated (350°F) oven for 40 minutes, more or less. You can put aluminum foil around the edges for the first 25 minutes to keep them from burning.