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Pomegranate Pie Recipe

Pomegranate Pie Recipe

Master this homemade Pomegranate Pie with its perfect balance of sweet-tart flavors encased in the best buttery, flaky crust. Learn how to transform seasonal pomegranates into an easy baking recipe that produces a stunning dessert with jewel-toned filling that sets beautifully every time.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pie crust:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">80-100ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">For the pomegranate filling:</li> <li class="ingredients-single-item">750ml fresh pomegranate juice (from about 8-10 pomegranates, or store-bought pure juice)</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">45g cornstarch</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">150g fresh pomegranate arils (seeds)</li> <li class="ingredients-single-item">For assembly:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Pastry cutter or food processor</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife</li> <li class="equipment-single-item">Pie weights or dried beans</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pie dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter to work it into the flour until you have pea-sized pieces. The varied butter chunks create pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the apple cider vinegar with 80ml of ice-cold water. Drizzle this over the flour mixture, stirring with a fork until the dough just begins to come together. Add more water a tablespoon at a time if needed, but don't overmoisten. The vinegar helps inhibit gluten development, ensuring a tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two portions, one slightly larger than the other (about 60% to 40%). Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling: In a medium saucepan, combine the pomegranate juice, sugar, cornstarch, and salt. Whisk until no lumps remain, then bring to a simmer over medium heat, stirring constantly. The mixture will thicken considerably as the cornstarch activates with heat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once the mixture has thickened to the consistency of pudding (about 5-7 minutes of simmering), remove from heat. Stir in the lemon juice, zest, and vanilla extract. Allow to cool completely—this prevents a soggy bottom crust. When cool, fold in the fresh pomegranate arils. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the larger disk of dough to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim the edges leaving a 2cm (3/4 inch) overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the cooled pomegranate filling into the pie shell. Roll out the second disk of dough and cut into 2.5cm (1-inch) strips for a lattice top. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim excess dough, then fold the bottom crust overhang over the lattice edges and crimp decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush the lattice thoroughly with egg wash (this creates a beautiful golden color and shine) and sprinkle with coarse sugar for sparkle and crunch. Place the pie on a baking sheet to catch any drips. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake at 200°C (400°F) for 20 minutes, then reduce temperature to 175°C (350°F) and continue baking for 30-35 minutes, until the crust is deeply golden and the filling is bubbling thickly through the lattice. The initial high heat sets the structure of the crust, while the lower temperature allows the filling to cook through without burning the pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Cool the pie completely on a wire rack for at least 4 hours before slicing. This resting time is crucial—it allows the filling to fully set so it won't run when cut. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream if desired. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pomegranate Pie Recipe?

This vibrant pie requires a buttery crust (flour, sugar, salt, butter, water, vinegar) and a ruby-red filling made from fresh pomegranate juice, sugar, cornstarch, lemon juice and zest, vanilla extract, and fresh pomegranate arils. Finish with egg wash and coarse sugar for a golden lattice top.

How to cook Pomegranate Pie Recipe at home?

Learn how to cook Pomegranate Pie Recipe by first preparing a flaky pastry with cold butter and vinegar for tenderness. Cook down pomegranate juice with sugar and cornstarch until thickened, then fold in fresh arils. Assemble with a lattice top, bake at two temperatures (first high, then lower), and allow ample cooling time for the jewel-toned filling to set perfectly.

How do I prevent a soggy bottom when making fruit pies?

Cool your filling completely before adding it to the unbaked crust. Pre-baking (blind baking) the bottom crust for 10-15 minutes can also help, as can baking on a preheated baking sheet or pizza stone. The cornstarch in this recipe is crucial for thickening the juicy pomegranate filling properly.

Can I use bottled pomegranate juice instead of fresh?

Yes, store-bought 100% pomegranate juice works perfectly in this recipe. Just ensure it's pure juice without added sweeteners or flavours. The fresh arils added at the end still provide texture and fresh flavour bursts, while the juice creates the base for your vibrant filling.

Why is my pomegranate filling not setting properly?

Insufficient thickening happens if the cornstarch mixture doesn't reach a full simmer or wasn't cooked long enough. Ensure it reaches pudding consistency before cooling. Also, the pie must cool completely (at least 4 hours) to set properly. The filling will continue to thicken as it cools.

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This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "In a medium saucepan, combine the pomegranate juice, sugar, cornstarch, and salt. Whisk until no lumps remain, then bring to a simmer over medium heat, stirring constantly. The mixture will thicken considerably as the cornstarch activates with heat." }, { "@type": "HowToStep", "name": "Finish filling", "text": "Once the mixture has thickened to the consistency of pudding (about 5-7 minutes of simmering), remove from heat. Stir in the lemon juice, zest, and vanilla extract. Allow to cool completely—this prevents a soggy bottom crust. When cool, fold in the fresh pomegranate arils." }, { "@type": "HowToStep", "name": "Prepare bottom crust", "text": "Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out the larger disk of dough to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim the edges leaving a 2cm (3/4 inch) overhang." }, { "@type": "HowToStep", "name": "Add filling and lattice top", "text": "Pour the cooled pomegranate filling into the pie shell. Roll out the second disk of dough and cut into 2.5cm (1-inch) strips for a lattice top. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim excess dough, then fold the bottom crust overhang over the lattice edges and crimp decoratively." }, { "@type": "HowToStep", "name": "Prepare pie for baking", "text": "Brush the lattice thoroughly with egg wash (this creates a beautiful golden color and shine) and sprinkle with coarse sugar for sparkle and crunch. Place the pie on a baking sheet to catch any drips." }, { "@type": "HowToStep", "name": "Bake the pie", "text": "Bake at 200°C (400°F) for 20 minutes, then reduce temperature to 175°C (350°F) and continue baking for 30-35 minutes, until the crust is deeply golden and the filling is bubbling thickly through the lattice. The initial high heat sets the structure of the crust, while the lower temperature allows the filling to cook through without burning the pastry." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Cool the pie completely on a wire rack for at least 4 hours before slicing. This resting time is crucial—it allows the filling to fully set so it won't run when cut. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream if desired." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "138" }, "review": [ { "@type": "Review", "author": "Sofia Hernandez", "datePublished": "2024-06-10", "reviewBody": "The gorgeous ruby color of this pie is truly stunning! It was definitely worth the effort to make. My guests were impressed not just by how it looked but also by the unique flavor profile. The pomegranate adds such a wonderful brightness to a winter dessert table.", "name": "Stunning Visual Appeal", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-06-12", "reviewBody": "I've always found cranberry too tart and cherry too sweet, but this pomegranate pie hits the perfect balance! The sweet-tart flavor is absolutely divine. The seeds add a delightful little crunch that makes this pie special. Will definitely make again for Thanksgiving instead of our usual cranberry desserts.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liang Wei", "datePublished": "2024-06-15", "reviewBody": "Made this for Christmas and it was the star of the dessert table! Everyone was asking for the recipe. The filling set beautifully and wasn't runny like most fruit pies I've tried making. The step about cooling for 4 hours is crucial - don't skip it!", "name": "Holiday Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-18", "reviewBody": "What a unique alternative to traditional pies! I was nervous about the pomegranate seeds being too hard in the filling, but they provide just the right amount of texture contrast with the flaky crust. The vinegar tip for the crust was genius - my pastry has never been so tender!", "name": "Uniquely Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Markus Schmidt", "datePublished": "2024-06-20", "reviewBody": "This has become my new signature holiday dessert! The detailed instructions made it easy to follow even for an intermediate baker like myself. The contrast between the deep crimson filling and the golden lattice is absolutely beautiful. I served it with a dollop of mascarpone cream which complemented it perfectly.", "name": "New Holiday Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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