I'm putting together the recipe from a couple other recipes. But will definitely post it when i get it together.

If I may recommend: I think sometimes trying to use a traditional pie crust for a savory pie does not work well. Try this crust (I use this crust for a heirloom tomato pie I make when my tomatoes ripen in the garden):

Black Pepper Parmesan Pastry
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
2 tablespoons freshly grated Parmesan
1/2 teaspoon black pepper
1/4 teaspoon salt
2 to 4 tablespoons ice water

Special equipment: pie weights or raw rice

Make pastry: Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
Preheat oven to 375°F.
Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.

Try roasting the beets before you slice them. Sounds great!

I have a decent all round recipe for a crust, it always comes out flaky.

Its more of a shortbread but its fantastic for applepie to quiche and works everytime.

2 C. flour
1 C. Butter
1 Tbsp heavy cream
1 egg
1 tsp salt.

Cut your butter into the flour. you can use a cuisinart, kitchenaid, pastry cutter or a pair of butter knives or even two forks.
once you have small pills of dough. add your cream, egg and salt. then mix till the flour is wet.

You can press the crust into the form you want. or you can knead it a bit and roll it out. I would use sugar for a fruit pie or flour for a savory one.

Because of the High fat content the crust never gets soggy. its so versatile you will most likely use this pastry for every pie you make in the future.

and I would love the chocolate marscapone pie recipe please.. :D