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Triple Berry Pi Day Pie

An easy berry pie gets a mathematical update for Pi Day, 3/14 of course.

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  • prep time 40 min
  • total time 2 hr 50 min
  • ingredients 10
  • servings 8
 

Ingredients

3
refrigerated pie crusts (from 2 boxes Pillsbury® refrigerated pie crusts), softened as directed on box
1
cup sugar
5
tablespoons cornstarch
2
tablespoons quick-cooking tapioca
1/4
teaspoon salt
3
cups fresh or frozen (thawed and drained) blackberries
2
cups fresh or frozen (thawed and drained) raspberries
2
cups fresh or frozen (thawed and drained) blueberries
1
tablespoon milk
2
teaspoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Unroll 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Trim along edge. Set aside.
  • 2 Unroll 1 crust on work surface. Using small number-shaped cutters, cut out numerals representing pi to as many digits as desired (for example, 3.14159265). Set aside.
  • 3 In large bowl, stir together 1 cup sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pie plate.
  • 4 Unroll 1 crust on work surface. Using small sharp knife, cut pi symbol in center of crust. Place crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Brush crust with milk; arrange numerals around edge of crust. Sprinkle crust with 2 teaspoons sugar.
  • 5 Place pie on middle oven rack; place large cookie sheet on rack below pie plate in case of spillover. Bake 15 minutes. Reduce oven temperature to 375°F. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
  • 1 Heat oven to 450°F. Unroll 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Trim along edge. Set aside.
  • 2 Unroll 1 crust on work surface. Using small number-shaped cutters, cut out numerals representing pi to as many digits as desired (for example, 3.14159265). Set aside.
  • 3 In large bowl, stir together 1 cup sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pie plate.
  • 4 Unroll 1 crust on work surface. Using small sharp knife, cut pi symbol in center of crust. Place crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Brush crust with milk; arrange numerals around edge of crust. Sprinkle crust with 2 teaspoons sugar.
  • 5 Place pie on middle oven rack; place large cookie sheet on rack below pie plate in case of spillover. Bake 15 minutes. Reduce oven temperature to 375°F. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.

EXPERT TIPS

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Expert Tips

Feel free to play around with the combination of berries to suit your taste preferences.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
470mg
470%;
Total Carbohydrate
83g
83%
(Dietary Fiber
6g
6%
  Sugars
34g
34%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
20%;
Calcium
2%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.