Pi Day Pie

18 Mar

On march 14th at 1:59 pm, my roommate and I decided to bake a pie in honor of Pi Day. While calculating the circumference of a circle has nothing to do with our version of a razzleberry pie, it was still heavenly. And now you too can taste delicious math!

RAZZLEDAZZLEBERRY PIE
From the kitchen of Jacquline Carrera and Roomie

  • 1 package of blueberries, rinsed
  • 1 package of blackberries, rinsed
  • 2 packages of raspberries, rinsed
  • 3/4 cup of sugar
  • 4 tablespoons of flour
  • 1 box of ready-made pie crust, contains two (we prefer the Pillsbury ready-made crusts)

DISCLAIMER: Roomie and I don’t believe in measuring things the traditional way. As taught to us by her Grandma Betty when we were youngsters, we do it by sight.

Preheat oven to 425 degrees.

Combine flour and sugar and toss with berries. Line bottom of greased pie pan with crust. Fill with berry mixture. Before laying on the top crust, moisten edges with water. Pinch together edges with fingers.

Slice vents into the top. If you cut the holes into a fun picture instead of just piercing it, the pie will taste 23% better. We like to cut in mathematical formulas. Calories should be educational.

Cover edges with 1 1/2 inch strip of aluminum foil. Bake in preheated oven for fifteen minutes before removing foil. Bake for an additional fifteen minutes until golden brown. Allow pie to cool before slicing into the deliciousness.

Top with some Reddi-wip and enjoy!

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