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Triple Berry Pi Day Pie

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1 reviews

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

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 8g 38% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 470mg; 19%
Total Carbohydrate: 83g; 28%
Dietary Fiber 6g 23% Sugars 34g
Protein: 4g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 20%; 20%
Calcium: 2%; 2%
Iron: 4%; 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 Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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