Berry and Pomegranate Pie
This sweet 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.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
1 hour hr 10 minutes mins
Course Dessert
Cuisine American
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
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.
Keyword berry, cosy, fruit, pie