Pomegranate-Mixed Berry Pie

by cakeduchess on June 1, 2011 · 33 comments

pompie

I like to be honest with you. You are my friends, right? I can admit if I made this delicious pie twice. In 3 days. Not entirely for me. I’m not that selfish.

The sweet people from POM Wonderful sent me a case of their delicious juice. I was overthinking this project and I had a list of things I wanted to bake and cook with my POM Wonderful. I will be busy baking with POM Wonderful this summer because the list was long.
For this post, I settled on this pie. I hope you don’t mind.Smile

pompie4

I made it this past Friday night for my Austrian friend and her family that came by for dinner. She said it was sweet and tart and tasted just like Rote Grutze. She said her grandmother used to make it with berries and rhubarb and it was sweet and tart. Like my POM Wonderful pie. As a matter of fact, I haven’t been able to find rhubarb in any super-market or fruit market. Someone send me rhubarb!
Back to the pie. I will be brief. I will keep it realz.

Make this pie.SmileMake 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 crustSmile

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

Directions:
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

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Add 8 ounces of POM Wonderful to a medium sized sauce pan.
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Whisk in 1/4 cup cornstarch with heat on medium.
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Add 1 cup of sugar and juice of one lemon. Keep on whisking.
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It will thicken up like this. Thin it out with a little water or more POM Wonderful juice.
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It should look like this consistency. Stick to the spoon but is like a thick syrup. You’re ready with it at this point.
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Fold it into all those pretty berries.
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Prick the pie crust with your fork a few times. Add the berry mixture to the pie crust.
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Overlap your lattice strips.
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Brush the top with one beaten egg.
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Sprinkle on some turbinado or demerra sugar.
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Place the pie on a baking sheet. The pie will drip and make a mess in your oven. Trust me!SmilePop 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”.

School is out in 2 days! GIVE ME A WOOT! I seriously can’t wait to sleep past 6 AM. Seriously CANNOT WAIT! This is the note the kiddos will find on my bedside table when they try to rouse me from my splendid sleep, “Kids, there is pie on the kitchen counter. Grab a slice. Mamma has got to get her beauty rest. xoxo” Smile

{ 33 comments… read them below or add one }

Marnely Rodriguez June 1, 2011 at 3:25 am

Seriously? This is HEALTH FOOD! You should be making it DAILY!

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The Vanilla Bean Baker June 1, 2011 at 3:48 am

I would have never thought to make a syrup with POM Wonderful to pour over fruit in a pie! But then again, I’m no Cake Duchess. Your crust does look *fly-away* flaky and your filling is gorgeous.
Hope you get to sleep past 6:00 a.m. ’cause you may just be up late making more of these pies. Kids out of school are hungry all the time! LOL

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Liren June 1, 2011 at 4:30 am

Clever use of POM! What a wonderful pie (I love Martha’s crust recipe, too!)!

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Foodiva June 1, 2011 at 5:09 am

We can’t get POM Wonderful juice here but now you’ve given me ideas on what to make with other juices! The fresh berries look great as a filling, and like our kids, I know I would love to have a piece of this pie for breakfast. You go on and have your extended rest….we’ll just finish the pie ;-).

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Sylvie @ Gourmande in the Kitchen June 1, 2011 at 7:39 am

I want someone to send me rhubarb too! The stalks I’m finding in the stores recently are rather pathetic. :-( I bet POM and rhubarb would be great together too with the mixed berries!

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Maris (InGood Taste) June 1, 2011 at 7:55 am

This looks like the perfect pie!

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Lizzy June 1, 2011 at 11:00 am

Gorgeous pie, Lora! I adore a lattice crust and yours is perfect. I made a soupy pie for Memorial Day…and promised myself I’d precook the syrup next time! And now here’s your tutorial…thank you, my friend…this is a winner.

PS…an upcoming FFwD is for roasted rhubarb. I need to find some, too :)

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chefpandita.com June 1, 2011 at 11:52 am

What a lovely pie! Such a clever use of pom juice. Enjoy your vacations, I don’t think your kids will mind u sleep till late as long as there’s pie ;) xoxo

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Lauren at Keep It Sweet June 1, 2011 at 12:29 pm

Twice in 3 days, it must be really wonderful!

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Pacheco Patty June 1, 2011 at 1:10 pm

Beautiful Lora, I would love a piece for breakfast. I’m feeling a homemade pie in my future;-)

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Evan @swEEts June 1, 2011 at 1:14 pm

This sounds delicious Lora! I think it’s completely fine to make something spectacular 2 times :)

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Erin June 1, 2011 at 1:58 pm

Since you’re so into making this pie multiple times, feel free to send one my way ;-)

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Jean (Lemons and Anchovies) June 1, 2011 at 2:06 pm

That’s genius! POM juice has so many uses but I’d by lying if I said I would have thought of this. I have tons of berries in my fridge right now. Hmmm, this is inspiring me. :-)

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In Katrina's Kitchen June 1, 2011 at 3:37 pm

You gotta love that POM!! :)

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Cookin' Canuck June 1, 2011 at 5:44 pm

That sounds so good! You certainly know how to put out a great-looking (and I’m sure great-tasting) pie. I need to come to your house for lessons.

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Lindsay @Eat, Knit, Grow June 1, 2011 at 7:36 pm

Yum! That looks wonderful! I love Pom!!

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knitstamatic June 1, 2011 at 7:59 pm

What a great way to use POM juice. The pie looks delicious!

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Ms. Bake-it June 1, 2011 at 8:27 pm

This looks and sounds wonderful! I have had pie on the brain for a few days now and this just sent me over the edge… I guess I will be stopping by the store on my way home from work today and getting some berries and POM so I can make a pie!

Thanks for sharing it with us!

~ Tracy

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Raina June 2, 2011 at 12:32 am

Beautiful pie! Great use of POM Wonderful. I know I would love this. I am looking forward to summer beginning too and sleeping later:)

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Farrah June 2, 2011 at 1:03 am

Wow!!! That looks fantastic!!!

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Chef Chuck June 2, 2011 at 1:33 am

Hi, I would love to taste this pie! Thank you for sharing. :)

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Lisa {Authentic Suburban Gourmet } June 2, 2011 at 2:34 am

What a perfect POM pie! Love the sound of that. I bet every slice was enjoyed. Nicely done. :)

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Chef in Training June 2, 2011 at 2:41 am

This looks and sounds AMAZING! wow! its beautiful! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
-Nikki
http://chef-n-training.blogspot.com/

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spcookiequeen June 2, 2011 at 4:42 am

Hi Duchess Darling, I’m not upset if your not about having to make this twice. If I lived closer you would have to make it a third, lol. Yes tom. is our last day, woo hoo. Hope you had a great holiday weekend.
-Gina-

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Christy June 2, 2011 at 11:44 am

I wished I could reach into the screen and grab that bowl of mixed berries!!:p but then again, i won’t get to enjoy the lovely end results presented in your photos!:) I almost got these POM offers two years ago, but they don’t send out of the States, so i can only hear from you now:D What a lovely lovely pie, and with so much antioxidant goodness packed into it, this is the type for me!:D

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Roxana GreenGirl June 2, 2011 at 6:48 pm

Hi Lora,

hope you’ll get some more sleep now that summer vacation is on its way.
The pie looks and sounds delicious, we love POM juice and with the berry season going on this recipe is definitely a keep-sake.
Thanks for sharing

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Baking Serendipity June 2, 2011 at 7:57 pm

This pie is gorgeous! I love the lattice crust and especially all those berries! Perfect for summer :)

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The Mom Chef June 3, 2011 at 12:59 am

I’m in need of rhubarb too! I ask everyone for it, but apparently it’s not as popular in the south as up north. It’s good to know that I can use pomegranate juice and get that tartness. Thanks for a good substitute.

Your lattice is exceptionally beautiful. I love the sugar and intend to use that idea right away!

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Angela@RecipesFromMyMom June 3, 2011 at 2:18 am

Lora, there’s no shame in baking such a beautiful pie multiple times. Can’t wait to see what else you have planned for the POM.

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SMITH BITES June 3, 2011 at 12:24 pm

yep – LOVE POM and in fact always, always have a large bottle of it in our fridge (we get it from Costco in the large bottle). i can almost taste this pie – sweet/tart fruit and buttery pastry . . . yep, that’s heaven right there . . .

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claudia lamascolo June 3, 2011 at 1:11 pm

What a gorgeous lattice top on this pie love it!

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Kate@Diethood June 3, 2011 at 7:09 pm

I am seriously drooling… my goodness… look at that! Twice in 3 days… you did good. I can finish up half of one pie in one sitting! :)

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sophistimom June 4, 2011 at 1:13 am

Yum, this looks so beautiful. I love berry pies more than my favorite jeans.

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