Wrap the beet in tin foil and place on a baking sheet.
3. Step
Roast for 1 hour, until fork-tender.
4. Step
Wearing gloves, peel the beet skin.
5. Step
Add the beet to the bowl of a food processor and pulse until smooth.
6. Step
In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
7. Step
Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
8. Step
Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
9. Step
Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
10. Step
Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
11. Step
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
12. Step
Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
13. Step
Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
14. Step
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
15. Step
Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
16. Step
Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
17. Step
Remove one beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
18. Step
Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
19. Step
Add the blueberry mixture to the pie dish.
20. Step
Remove the other beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
21. Step
Remove the plain dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
22. Step
Using a ruler, cut the beet and plain dough into ½-inch (1-cm) strips, and create a lattice pattern of choice. Trim any excess dough.
23. Step
Refrigerate the pie for 1 hour.
24. Step
Preheat the oven to 425˚F (220˚C).
25. Step
In a bowl, whisk the beaten egg and water.
26. Step
Using a pastry brush, brush the top of the crust with egg wash. Sprinkle the turbinado sugar on top. Cover the edges of the crust with a pie shield or tin foil.
27. Step
Bake for 10-15 minutes, until the top is golden brown.
28. Step
Reduce the oven temperature to 375˚F (190˚F).
29. Step
Continue baking for 40-45 minutes, until the crust is cooked through and filling is bubbling.
30. Step
Let the pie rest at room temperature for at least one hour.
