Dragon Fruit Pie Crust Recipe

This dragon fruit pie crust brings a vibrant pink colour and a lightly sweet, fruity note to any dessert pie. The texture is crisp and buttery with a tender crumb that slices cleanly without crumbling apart. It is an easy recipe suitable for beginners and takes about 35 minutes from start to finish. Perfect when you want a pie base that looks as impressive as it tastes.

Ingredients

For the Dragon Fruit Pie Crust

• 250g plain flour
• 125g cold unsalted butter, cubed
• 2 tbsp icing sugar
• ½ tsp salt
• 80g fresh dragon fruit puree, strained
• 1 egg yolk
• 1 to 2 tbsp cold water, if needed
• Extra flour for dusting

How to Make Dragon Fruit Pie Crust Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the crust bakes evenly.
• Mix the dough: In a large bowl, rub butter into the flour, icing sugar, and salt until the mixture resembles breadcrumbs. Stir in dragon fruit puree and egg yolk, mixing gently until a dough forms. Add a little cold water only if needed.
• Roll and line the tin: Lightly flour the work surface and roll the dough to about 3mm thickness. Line a 9-inch pie tin, pressing gently into the corners. Trim excess and chill for 10 minutes.
• Blind bake: Line the crust with parchment and baking beans. Bake for 12 minutes, then remove the weights and bake another 5 minutes until lightly crisp.
• Cool before filling: Allow the crust to cool completely before adding your chosen filling so it stays crisp.

Tips for the Best Dragon Fruit Pie Crust

How do I keep the crust from shrinking?

Chilling the dough before baking helps relax the gluten and prevents shrinkage in the oven.

Why is my crust tough?

Overworking the dough develops gluten, making it hard. Mix only until combined.

Can I make the dough ahead of time?

Yes. Wrap tightly and refrigerate for up to two days or freeze for later use.

How do I get a crisp base?

Blind baking and allowing the crust to cool before filling helps maintain crispness.

Serving Suggestions

• Fill with coconut cream and fresh fruit
• Use for lemon or passionfruit pies
• Pair with vanilla custard or whipped cream
• Top with tropical fruit slices for colour

Storage

Room Temperature

The baked crust keeps well for up to 1 day in an airtight container.

Refrigerator

Store baked crust for up to 3 days, wrapped to prevent drying.

Freezing

Unbaked dough or baked crust can be frozen for up to 2 months. Thaw in the fridge before use.

Nutrition

Calories: 180 kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Sodium: 95mg

Nutrition values are estimates and vary based on ingredients used.

FAQs