Chef Tlanezi's Grapefruit Pie

My Grandmother used to make this pie all the time and it is still one of my absolute favorites. Enjoy!

Grapefruit Pie
1/2 all-butter pie shell (blind baked)
1 1/2 cups grapefruit sections cut into pieces (reserve juice)
1 cup sugar
1 envelope powdered gelatin
1/4 cup of cold water
1 cup whipped cream
2 Tbsp powdered sugar
1/2 tsp vanilla
Optional: 1 pinch citric acid

All Butter Crust Ingredients/Instructions
2 ½ cups all purpose flour
1 Tbsp granulated sugar
1 tsp salt
1 cup COLD butter, small diced
2 tsp cider vinegar
7-8 Tbsp ice water

In the Food Processor:
Pulse together the flour, sugar, and salt.
Add in the butter and pulse until it becomes small-pea sized.
Combine the vinegar and the seven tablespoons of ice water and add it to the flour/butter mixture. Pulse just until moist clumps/small ball forms. 3-4 pulses.

Remove from the food processor onto a clean and lightly floured surface and lightly gather dough into a ball.

Roll out into a rectangle, using flour and bench scraper to help the dough not stick.

Fold the rolled out dough into thirds, then fold it in thirds again.

Wrap in plastic wrap.

Refrigerate for 20 mins to one hour.

Pie Instructions

Blind bake the crust (per instructions above), set aside, and allow to cool.

Combine grapefruit segments and sugar. Let sit for about five minutes to macerate, stirring every once in a while.

Strain off the grapefruit juice from the macerated grapefruit segments. Add enough water to the grapefruit juice to make it 1 cup liquid.

Bloom the gelatin.

Bring the grapefruit juice to a boil, then add the bloomed gelatin. Cool to room temperature before using. (<<<SUPER important.)

Whip the whipped cream, powdered sugar, and vanilla together to stiff peaks.

Fold the grapefruit juice and segments into the whip cream mixture.

Pour into the pie shell and chill.