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Blueberry Pomegranate Pie

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blueberry-pomegranate-pie

The Super Pie

It is known that both blueberries and pomegrante are Super Foods. Both rich in antioxidants and vitamins. Combining the two as a pie filling I thought would make one amazing Super Pie. To take this pie to another level I added the super crumble yum crust to top it off.

This particular receipe is made as individual servings. They are easy to make and impressive as gifts or for dinner parties.

blueberry-pomegranate-pie
blueberry-pomegranate-pie
blueberry-pomegranate-pie

Blueberry Pomegrante Recipe

1 box Pillsbury Pie Crust

2/4 cup sugar

1/3 cup all-purpose flour

1 tablespoon lemon juice

3 cups blueberries

2/4 cup pomegranate seeds

Crumble Crust

2 cups flour

6 tablespoons low-fat butter softened

1 tablespoon sugar

1 tablespoon brown sugar

3 ½ wide by 1 ½ deep muffin pan for 6 muffins and aluminum foil.

Roll out one of the Pillsbury Pie Crust flat and cut down and across to make 4 pieces. Roll the 4 pieces into a ball and set aside. Roll out the second Pie Crust and cut down and across to make 4 pieces. Take 2 of the 4 pieces and roll each into a separate ball and set aside with the others. Take the left over pie crust and divide 6 times and a roll the left over into the pie crust balls you set aside.

Roll out each one of the pie crust balls to about 5 inches in diameter.

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Spray your muffin pan and line with aluminum foil. This is to make it easier to remove the pies from the muffin tin.

Take the pie crust dough and line each hole of the pan. The crust should stretch out of the top of the muffin tin’s hole. Set aside.

In a large bowl stir together the sugar, flour and lemon juice. Next add the blueberries and pomegranate and stir to coat the fruit.

For the crust use a separate bowl and combine the flour, sugar and butter until it looks crumbly. I use a fork to stir these ingredients together.

Fill the pie crust lined muffin tin with the filling till it is even with the top of the muffin hole.

Sprinkle the crumble crust mixture on top until you cannot see the fruit.

Bake at 375 degrees for about 25 -30 minutes until the crust are golden brown. Then cool on a cooling rack for about an hour. You should be able to lift the pies from the muffin tin by pulling up on the aluminum foil.

Serve warm. Goes great with vanilla ice-cream or vanilla yogurt.

Comments

Kenneth Avery from Hamilton, Alabama on September 27, 2014:

Dear amy,

Terrific writing, but I am so hungry right now.

I really love this hub. And here are the reasons why:

1. This is an excellent piece of writing. Honestly, it is amazing.

2, I loved the way you worded this hub.

3. Graphics, superb.

4. This hub was helpful, informative and very interesting.

5. Voted Up and all of the choices.

6. I loved your topic of this hub.

You are certainly a gifted writer. Please keep up the fine work.

Sincerely,

Kenneth Avery, Hamilton, Alabama

Hurbert on May 24, 2011:

Great work, you could also check http://www.triond.com/rw/459939 for great returns for such excellent work

Roly2010 from Lincolnshire on May 23, 2011:

Delicious !!!!!

diogenes from UK and Mexico on May 23, 2011:

Please marry me Amy and we can live in pieness for the rest of our lives! Bob

Augustine A Zavala from Texas on May 22, 2011:

Very tasty looking, can't wait to try!

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