If you’re hip you know I like to get mathematical & celebrate pi day. Here’s the recipe for the pie I made in 2019.
Ingredients
3 refrigerated pie crusts, you’ll need to let these sit out a bit to soften
1 cup sugar
5 tbsp cornstarch
2 tbsp quick-cooking tapioca
if you don’t have this you can substitute:
2 tbsp with 1 tbsp of arrowroot or corn starch (I did this)
2 tbsp with 1 tbsp of potato flour or rice flour
2 tbsp with 2 tbsp of flour
¼ tsp salt
For the fruit it can either be fresh or frozen, if frozen make sure to thaw and drain
3 cups blackberries
2 cups raspberries
2 cups blueberries
1 tbsp milk
2 tsp sugar
Instructions
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. i worked on the parchment paper the crust came in. Using small number-shaped cutters or just a good knife, cut out your numbers of pi.
In large bowl, stir together 1 cup sugar, the cornstarch, tapioca (or substitute) and salt.
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. I cut the pi symbol backwards so I could just flip/flop the crust on top. Idk a better way to get the pie top on without fcking it up.
Place crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Flute means to crimp the edges.
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.
TA DA happy pi day!
