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Super Easy Pomegranate Pie

5 from 1 vote
Roni Cohen – @ronis_recipes
This fancy looking pomegranate pie is actually really easy to make!
Servings: 2



Short-crust pastry (yields 4 small pies):

  • 1 cup+1 tablespoon/150 grams flour
  • ounces/100 grams cold butter, cut into cubes
  • cup powdered sugar
  • 1 egg yolk
  • 1-2 tablespoons water, as needed


  • cups 100% natural pomegranate juice
  • 2 egg yolks
  • 4 tablespoons cornstarch
  • 2 tablespoons sugar


  • 2 egg whites
  • ½ cup sugar


Short-crust pastry:

  • Process the flour, powdered sugar and butter using a food processor until you reach a sand-like texture.
  • Add the yolk and keep processing. If the dough hasn't formed yet, add a little bit of water and process until the texture is smooth and flexible.
  • Transfer the dough to a bowl, cover and refrigerate for an hour.
  • Remove the dough from the fridge and knead for 2-3 minutes.
  • Divide the dough into 4 equal parts and roll them out to ½" thick layers.
  • Butter the pan, place the dough, tighten well, poke holes in the middle with a fork and cut the edges.
  • Freeze for 30 minutes
  • Preheat the oven to 355 °F (180 °C) and bake for 15 minutes, until golden.


  • In a bowl, combine the sugar, egg yolks and cornstarch.
  • Boil the pomegranate juice in a pot, transfer ⅓ cup of the boiled juice to the bowl, mix well and then pour the contents of the bowl into the pot. Whisk until thick (occurs very quickly).


  • Beat the egg whites and sugar to a stable texture. Add it to the piping bag.


  • Pour the filling onto the dough and refrigerate for at least 90 minutes.
  • Add the meringue with the piping bag as shown in the video.
  • Lightly burn the top of the meringue using the kitchen torch.


Frequently Asked Questions

Can I use orange juice or any other kind of juice instead?
Sure, all you have to do is replace the pomegranate juice.

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