Seductive Strawberry Pomegranate Pie
Pomegranates have high concentrations of brain-boosting compounds, like polyphenols and resveratrol, which have antioxidant and anti-aging effects on the brain and the body.
To save time you can use store-bought pie crusts instead.
- 1 ½ cups flour
- ½ cup vegetable shortening or butter
- 3-4 Tbsps ice cold milk or water
- 4 cups strawberries, sliced
- Seeds from 1 pomegranate
- 3 Tbsps cornstarch
- ¼-½ cup sugar
- 1 ¾ cups pure unsweetened pomegranate juice
- Pinch of salt
- Preheat oven to 375 degrees F.
- Combine flour, salt, and shortening or butter with a pastry blender, your fingers, a fork, or a food processor, until pastry pieces are about the size of lentils.
- Add 2 tablespoons milk or water and mix gently to combine. Add more liquid little by little as necessary to create a dough that's tender and well-combined, but not wet or sticky.
- Form dough into a ball and wrap in plastic wrap. Chill for 30 minutes.
- Remove dough from refrigerator. Using a rolling pin, roll the crust out on a floured surface to ¼ inch thickness and place in a pie pan. Press into corners and over top of pie pan, then trim excess dough.
- Poke holes on bottom and sides with a fork. Bake for about 20 minutes, until crust is lightly browned. Remove from oven and cool.
- Meanwhile, combine cornstarch, ¼ cup sugar, and pomegranate juice in a saucepan and stir with a whisk. Heat over medium heat and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
- Check the glaze's sweetness by dippling a strawberry slice in and tasting it. If it's too tart, add more sugar and stir in while glaze is still warm. Set aside to cool.
- When glaze is at room temperature, stir the strawberries and ¾ of the pomegranate seeds in. Pour into cooled pie crust and sprinkle remaining pomegranate seeds on top.
- Chill in fridge for at least four hours to set the glaze. Serve chilled with a dollop of whipped cream or ice cream.