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  • Writer's pictureStephanie Paxson

Triple Berry Pie


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

  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. 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.

  3. In large bowl, stir together 1 cup sugar, the cornstarch, tapioca (or substitute) and salt.

  4. Toss with berries. Let stand 15 minutes. Spoon into crust-lined pie plate.

  5. 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.

  6. Place crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Flute means to crimp the edges.

  7. Brush crust with milk; arrange numerals around edge of crust. Sprinkle crust with 2 teaspoons sugar.

  8. 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!


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