This berry and pomegranate pie is a vegan dessert that feels nostalgic, comforting, and a little bit special. It combines juicy berries, bright pomegranate, and a flaky pastry for a pie that is both beautiful and deeply satisfying.
Looking for more plant-based desserts? These are some of my favourites:
- Chocolate Chip Cookies
- Blueberry Mini Cheesecakes
- Banoffee Caramel Slice
- Cinnamon Scrolls
- Self Saucing Chocolate Pudding
- Oreo McFlurry Ice Cream
- Peanut Butter Slice
- Nutella Mini Cheesecake
- High Protein Vegan Vanilla Mousse
- Watermelon Granita
I love this rhubarb and pomegranate pie because it feels impressive without being fussy. The filling is sweet but balanced, thanks to the acidity of the fruit and lemon juice. Using frozen raspberries means you can make this year-round without compromising flavour. The pomegranate arils add little pops of freshness that stop the pie from tasting flat. It is also a great make-ahead dessert, which makes it ideal for entertaining. Because the pies are baked in ramekins, everyone gets their own perfect portion. The lattice top looks fancy, but it is easier than it looks once you get started. This recipe is naturally dairy-free and vegan, which makes it inclusive for guests. Finally, it is one of those desserts that tastes even better the next day.
Main Ingredients & Why We Use Them
- White sugar is used to balance the tartness of the berries and help draw out their natural juices, which creates a glossy filling once baked.
- Cornflour thickens the fruit juices as the pie bakes, ensuring the filling sets rather than turning watery.
- Frozen raspberries provide intense berry flavour and colour, and they break down beautifully when baked.
- Fresh strawberries add sweetness and texture, holding their shape slightly so the filling feels layered rather than mushy.
- Pomegranate arils bring brightness and a subtle crunch that lifts the whole pie.
- Vanilla extract rounds out the fruit flavours and adds warmth.
- Lemon juice sharpens the filling and keeps it tasting fresh rather than overly sweet.
- Cinnamon and cardamom add gentle spice without overpowering the fruit.
- All-purpose flour forms the structure of the pastry and keeps it tender but sturdy.
- Vegan butter creates flaky layers and rich flavour in the crust.
- Soy milk and sugar help the pastry brown and add a subtle crunch on top.
Baked Dumpling Ingredients
How to Make It
Start by making the pastry and chilling it so it stays cold and flaky. While the dough rests, gently mix the fruit, vanilla, and lemon juice, letting the berries release some liquid before draining off the excess. Next, toss the fruit with sugar, spices, and cornflour until evenly coated. Roll out the pastry, line your ramekins, and blind bake briefly so the base stays crisp. Fill the shells, weave the lattice tops, then brush with soy milk and sprinkle with sugar. Bake until golden, bubbling, and fragrant, then let the pies cool slightly before serving.
Variations and Substitutes
If you do not have pomegranate, you can swap it for chopped cherries or even extra strawberries. For a less sweet pie, reduce the sugar slightly and lean into the tartness of the berries. You can also replace strawberries with rhubarb if it is in season, which makes the flavour sharper and more traditional. If lattice feels intimidating, simply top the pies with full pastry lids and cut a small vent in the centre. Gluten-free pastry works well here too, as long as it is kept cold.
Equipment
You do not need fancy equipment for this recipe, but a food processor makes the pastry much easier. I use a Ninja Food Processor, which is really well priced at around $150 AUD and something I genuinely recommend. A high-speed blender can work if you pulse carefully, but you do not want to overwork the dough. If needed, you can also make the pastry by hand with a bowl and pastry cutter.
You will also need ramekins, a rolling pin, baking tray, mixing bowls, and baking paper.
How to Serve It
Serve these pies warm or at room temperature with coconut ice cream or vegan custard. They are also lovely with thick soy yoghurt or on their own with a cup of tea.
How to Store It
Once cooled, store the pies in an airtight container in the fridge for up to three days. You can also freeze the baked pies and reheat them in the oven until warmed through.
How to Make It
Berry and Pomegranate Pie
Ingredients
Filling
- 150 g white sugar
- 45 g cornflour
- 420 g frozen raspberries
- 420 g fresh strawberries chopped 3 cm pieces
- Arils from ½ pomegranate
- 2 teaspoon vanilla extract
- 2 teaspoon lemon juice
- pinch of cinnamon + cardamon
Topping
- 2 tablespoon soy milk
- 2 tablespoon sugar
Pie Crust
- 360 g all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4-6 tablespoon ice water
- 230 g cold unsalted vegan butter cubed
Instructions
Make the Dough
- In a food processor, pulse flour, sugar, and salt. Add half the butter and blend until crumbly.
- Add remaining butter + flour, pulse to mix.
- Add ice water a little at a time until the dough holds together.
- Shape into 2 discs, wrap, and chill for an hour.
Make the Filling
- Preheat oven to 190°C.
- To a bowl, add strawberries, raspberries, arils, vanilla + lemon juice and toss gently.
- Let sit 10 minutes, then drain off ¼ cup excess liquid.
- Add white sugar, spices + cornflour. Toss gently until everything is evenly coated.
Make the Pies
- Flour your bench, and roll 2 discs of pastry to 3mm thick each.
- Cut pastry circles to fit ramekins and bake 8–10 mins.
- Fill shells with berry–pomegranate mixture.
- Cut pastry strips and lay half across, then weave the rest over/under to form the lattice.(Sounds a bit complicated… see the video).
- Brush with soy milk and sprinkle sugar.
- Bake 25–30 mins until golden and bubbling.
- Cool 20 mins before serving.
