Make this pie.Make it all summer long. Put whatever berries you’d like in it. But try it with POM
Wonderful. I think you’ll dig it. A lot.
Perfect Pie Crust Ingredients:
pie crust recipe straight from Martha Stewart
*feel free to use a ready made pie crust
Yield: Makes 1 double-crust for a 9-inch pie
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
Fill the pie with filling (directions on how to make filling below). Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork. (Or, you could trim lattice strips to overlap on top like I did.)
Pomegranate Mixed Berry Filling
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup raspberries
Syrup for filling:
8 fluid ounces POM Wonderful juice
1/3 cup cornstarch
1 cup sugar
juice of one lemon
Add 8 ounces of POM Wonderful to a medium sized sauce pan.
Whisk in 1/4 cup cornstarch with heat on medium.
Add 1 cup of sugar and juice of one lemon. Keep on whisking.
It will thicken up like this. Thin it out with a little water or more POM Wonderful juice.
It should look like this consistency. Stick to the spoon but is like a thick syrup. You’re ready with it at this point.
Fold it into all those pretty berries.
Prick the pie crust with your fork a few times. Add the berry mixture to the pie crust.
Overlap your lattice strips.
Brush the top with one beaten egg.
Sprinkle on some turbinado or demerra sugar.
Place the pie on a baking sheet. The pie will drip and make a mess in your oven. Trust me!Pop your pie in the oven at 375 F for about 40-45 minutes. Check it at 40 minutes and make sure it isn’t getting too golden.
THANK YOU POM Wonderful for sending me your FABULOUS juice!
Thank you for stopping by to say “HI”.