Pomegranate Mixed Berry Pie

Ingredients:

Homemade pie crust:

• 2 cups all-purpose flour
  
• ½ teaspoon salt
  
• ¾ cup 1 1/2 sticks unsalted butter
  
• 3 tablespoons margarine or chilled vegetable shortening
  
• ¼ cup ice water

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
  
• ⅓ cup cornstarch
  
• 1 cup sugar
  
• Juice of one lemon

Instructions:

Prep the pie dough:

1. 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.
   
2. 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.
3. While the pie crust chills, prep the filling.
4. Clean and prep the berries and add them to a large bowl; set aside to prep the pomegranate syrup.

Make the pomegranate syrup:

1. Add 8 ounces of POM Wonderful to a medium sized sauce pan on medium heat.
   
2. Add 1 cup of sugar and juice of one lemon. Keep on whisking.
   
3. If it’s too thick, simply thin it out with a little water or more POM Wonderful juice.
   
4. It should stick to the spoon but is like a thick syrup. You’re ready with it at this point.
   
5. Fold it into all the mixed berries in the large bowl.
   

Roll out pie crust:

1. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
   
2. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half.
   
3. 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.
   
4. 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.
   
5. Fill the pie with filling: Prick the pie crust with your fork a few times. Add the berry mixture to the pie crust.
   

Prep the pie strips for top layer:

1. 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.
2. 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.)
   
3. Overlap your lattice strips.
   
4. Brush with egg wash: Brush the top with one beaten egg.
   
5. Sprinkle on some turbinado or demerra sugar.
   
6. Place the pie on a baking sheet (The pie will drip and make a mess in your oven. Trust me!).
   
7. Place 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. Once it cools a little bit, slice and enjoy! Serve with whipped cream or your favorite vanilla ice-cream.

Yield: 
1 9-inch pie

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