I’m bringing you Mixed Berry Mini Pies for Pi(e) Day! That nerdiest of days when we celebrate March 14, or 3.14(159…) There are over 20 bloggers participating in this delicious event–either we’re a nerdier bunch than I realized or we really, really like pie. Six of one, half a dozen of another?
Some of the pies are sweet, some are savory, all are mouthwatering. Some are St. Patrick’s Day or Easter inspired! Scroll down for the full list!
Preggo Update: 30 weeks
On another note, I got my glucose test results back…aaaand they are not good. I’ve officially been diagnosed with gestational diabetes. My next step is to make an appointment with a high-risk specialist, and somewhere in there I’ll meet with a nutritionist.
I will admit: I’m really upset about this. I like my food. I like people not telling me what I can and can’t eat. I like not having to be the one to tell myself what I can and can’t eat. I realize that I’ve been doing this to an extent already by cutting out runny eggs, raw fish, and so on, but this feels like a much bigger deal. Not eating sushi isn’t that hard; completely overhauling my diet will be. (I accidentally typed “pasta” in the middle of that sentence, if that gives you any insight into my mind right now). And I think I may have to cut down on fruit, which I am NOT. PLEASED. about.
How does this change my pregnancy? I’m not sure yet. Blood tests (ow), different diet (sigh), more exercise (lovely). Presumably more doctor follow-up? Somewhat counter-intuitively, my weight gain has been excellent–I’ve gained 20 pounds so far, which my doctor literally said was “perfect.” So I’m not really sure what follows. I’ll have more to report later. Only 10(ish) weeks to go!
Mixed Berry Mini Pies
And now, from the lady with gestational diabetes: pie! Do me a favor and ignore the irony here. The best I can say here is that this is a relatively low added-sugar recipe, so it’s not as bad as it could be.
These mixed berry mini pies were a team effort between myself and my good friend Kelsey, who doesn’t blog but would have a KILLER baking blog if she so chose. I mentioned making pie for Pi Day, she said “I’ll make pie!” and I ended up in her kitchen with my laptop, camera, and several pounds of berries.
We took a couple of tries for this, but I’m quite pleased with the final recipe. Like any pie, this one has a few steps, but I like to think that this is as easy a pie recipe as you can find. You prep the bottom crusts, make the filling, assemble, and bake. For an hour or two of work, you get twelve ADORABLE tiny pies.
Kelsey swears by Paula Deen‘s pie crust recipe; I favor my Perfect Easy Pie Crust. There’s also nothing to stop you from using refrigerated pie crust! If you buy pre-made pie crusts, make sure to get two. A note: if you make your own, double the batch. Refrigerated, it will keep at least a week; and the Pioneer Woman swears that if you freeze your crust for later, it’s actually flakier! Plus, MORE PIE. You’ll note another unorthodox dough-cutting tool in these photos. (Also, Kelsey is the one who cut out the hearts, using a paring knife because we couldn’t find a cookie cutter that small. You’re welcome.)
We referred to this article for tips on making very small pies. One thing to note is that the crust-to-pie will be weighted in favor of crust, which may be good or bad depending on your preference.
I’m reasonably sure this could be made with any fruit! I do recommend cooking the fruit first, because as it cooks it shrinks, so a mini pie that starts full of uncooked fruit will end up a only a third full. If you make these, whether with berries or something else, let me know how they work! Or tag me on Instagram–I’m @BearandBugEats.
Happy Pi(e) Day!Print
Mixed Berry Mini Pies
- Yield: 12 mini pies
- 1 tablespoon unsalted butter
- 1 Perfect Easy Pie Crust recipe, chilled
- 6 cups berries of your choice
- 4 tablespoons sugar, plus more for sprinkling
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- Pinch of salt
- 1 egg yolk, beaten with a splash of milk
- Preheat oven to 375F.
- Melt butter in a small bowl. Use a pastry brush to thoroughly coat the cups AND top surface of a muffin tin. Set aside.
- Roll pie crust out to 1/8″ thickness. Cut out 12 circles with a large biscuit cutter (or cocktail glass, takeout container lid, or anything of the right size). Use a smaller biscuit cutter or a large drinking glass to cut 12 smaller pie crust circles (heart cutouts optional).
- Pop the smaller circles in the fridge. Use one large circle to line each muffin cup, pushing firmly to remove air bubbles and to create nice high sides. Prick thoroughly with a fork, bake for 10 minutes, then remove from oven.
- Meanwhile, place berries and sugar in a saucepan over medium heat. Cook for about 10 minutes or until berries are soft. Remove from heat and mash berries with a potato masher or fork.
- Mix cornstarch with a few teaspoons of water or cooked berry liquid. Stir this mix into the berries, along with the lemon zest and salt.
- Fill muffin cups to the top with berries. Brush the rim of each cup with egg wash and add a top crust, doing your best to seal the top and bottom crusts together with fingers or the back of a spoon. If you didn’t cut shapes into the top crusts, use a sharp knife to cut a few slits in each one.
- Brush top crusts with egg wash and sprinkle with sugar. Bake for 25 minutes, or until crusts are golden but before the berry mix bubbles over.
- Remove from oven. While still slightly warm, go around the edges with a butter knife to make sure the pies aren’t sticking to the muffin tin. Then use a silicon spatula to gently lift mini pies to a wire rack. Gloat.
#PiDay Pie Recipes!
- Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy’s Cooking Adventures
- Brownie Mint Pie by Family Around The Table
- Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
- Chocolate Mint Pie by Karen’s Kitchen Stories
- Chocolate Peanut Butter Pie by The Redhead Baker
- Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
- Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
- Coconut Chess Pie by The Spiffy Cookie
- Crazy Easy No Bake Key Lime Pie by Jonesin’ For Taste
- Easy Buttermilk Pie Recipe by West Via Midwest
- Easy Lemon Pie by Corn, Beans, Pigs & Kids
- Individual Chicken Pot Pies by A Kitchen Hoor’s Adventures
- Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
- Mini Custard Pie by The Freshman Cook
- Mini Lemon Meringue Pies by Cookaholic Wife
- Old Fashioned Coconut Cream Pie by Everyday Eileen
- Shamrock Shake Pie by Kate’s Recipe Bow
- Smoked Salmon and Herb Pie by A Day in the Life on the Farm
- Strawberry Lemonade Pie by Cindy’s Recipes and Writings
- Strawberry Pie by Palatable Pastime
- Torta Pascualina (Spinach Ricotta Pie) by Caroline’s Cooking
- Upside Down Apple Pie by Jolene’s Recipe Journal