Dragon Fruit Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g dragon fruit flesh (about 3-4 medium fruits)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp fresh lime juice</li><li class="ingredients-single-item">1 tsp lime zest</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes create layers in your dough that result in a perfectly flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar together. The vinegar prevents gluten development, resulting in a more tender crust. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You may not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a disc. Wrap them in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, ensuring your crust will be flaky rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Cut the dragon fruit in half and scoop out the flesh. If using white-fleshed dragon fruit, your filling won't have the vibrant pink color, so consider adding 2-3 tablespoons of beetroot juice for color (optional). Dice the dragon fruit into 1cm pieces, being careful not to crush it too much as it's delicate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, gently toss the dragon fruit pieces with sugar, cornstarch, lime juice, lime zest, and salt until evenly coated. The cornstarch will thicken the juices released during baking, while the lime complements the subtle sweetness of dragon fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a lightly floured surface, roll it out to a 30cm (12-inch) circle about 3mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching the dough, which would cause it to shrink during baking. Trim the excess dough, leaving a 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the dragon fruit filling into the pie shell, mounding it slightly in the center. The filling may look quite wet, but don't worry - the cornstarch will thicken it during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough to the same thickness. For a lattice top, cut the dough into 2.5cm (1-inch) strips. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Alternatively, you can simply cover with the full sheet of dough and cut steam vents.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim the excess dough and fold the bottom crust's overhang over the edges of the lattice strips. Crimp the edges decoratively using your fingers or a fork to seal. Brush the top crust with beaten egg and sprinkle with coarse sugar for a beautiful, golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 200°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling in the center. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling time is crucial as it allows the filling to set properly. Serve at room temperature or slightly warm with a scoop of vanilla ice cream for the perfect contrast to the exotic dragon fruit filling.</li></ol>