PI DAY PIE RECIPE RECIPES

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TRIPLE BERRY PI DAY PIE RECIPE - PILLSBURY.COM



Triple Berry Pi Day Pie Recipe - Pillsbury.com image

Looking for some Pi Day pie ideas? Try this one: an easy berry pie gets a mathematical update for 3/14. To really celebrate this lengthy number, serve up this berry pie after a friendly competition to see who can recite the most digits from memory. Winner gets the biggest piece!

Provided by Pillsbury Kitchens

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 10

3 crusts from 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 520 , CarbohydrateContent 83 g, CholesterolContent 10 mg, FatContent 3 1/2 , FiberContent 6 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 34 g, TransFatContent 0 g

TRIPLE BERRY PI DAY PIE RECIPE BY PILLSBURY



Triple Berry Pi Day Pie Recipe by Pillsbury image

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

Yield 8

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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. 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. 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. 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.

Nutrition Facts : ServingSize 1 serving, Calories 530 calories, SugarContent 28 g, FatContent 22 g, CarbohydrateContent 81 g, FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 8 g, SodiumContent 401 mg

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