Description
A colorful and flavorful pie crust made with fresh dragon fruit pulp, offering a light, flaky texture and a subtle tropical sweetness.
Ingredients
Scale
- 1/3 cup (75g) fresh dragon fruit pulp
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
- 3–4 tablespoons ice-cold water
Instructions
- Chill dragon fruit pulp in the fridge if freshly scooped; cube butter and keep cold.
- In a large bowl, whisk together flour, sugar, and salt.
- Cut cold butter into the dry mix using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
- Fold in chilled dragon fruit pulp gently until dough turns pink.
- Gradually add 3 tablespoons ice-cold water, stirring gently; add more water a teaspoon at a time until dough holds together without being sticky.
- Turn dough onto a lightly floured surface, press into a flat disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Lightly flour surface and rolling pin; roll dough to about 1/8 inch (3mm) thickness to fit tart pan with slight overhang.
- Transfer dough to tart pan, press gently, and trim excess edges.
- For a crisp crust, prick dough bottom with fork, line with parchment, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes; remove weights and bake another 5 minutes until edges are lightly golden.
- Alternatively, fill and bake according to your tart recipe.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: dragon fruit, pie crust, tropical dessert