Description

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. Form dough into a ball and wrap in plastic wrap. Chill for 30 minutes.
5. 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.
6. Poke holes on bottom and sides with a fork. Bake for about 20 minutes, until crust is lightly browned. Remove from oven and cool.
7. 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.
8. 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.
9. 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.
10. Chill in fridge for at least four hours to set the glaze. Serve chilled with a dollop of whipped cream or ice cream.