Pomegranate Pie Recipe

<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>

<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>

<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>