Celebrate Pi Day With These Mini Maple-Blackberry-Thyme Pies

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There are myriad ways you can celebrate Pi Day — which takes place on March 14 — but we’d have to argue that baking a scrumptious pie is probably one of the best! Today we’re coming at you with an original blackberry pie filling recipe, concocted by yours truly, because the truth is that we don’t see enough of blackberry pies these days.

The blackberries are infused with maple syrup, a splash of vanilla, a dash of nutmeg, a pinch of fresh thyme, lemon, and sugar, which means they’re the perfect mix of sweet, tart, and savory. And because this is all about Pi Day, we’ve used the filling for mini pies complete with Pi cutouts.

Here’s What You Need:

  • Ingredients for your favorite pie crust recipe. We’re using this recipe from Genius Kitchen, which calls for 2 cups of flour, 2/3 cup of cold butter, 1 teaspoon of salt, and 5 to 7 tablespoons of ice cold water.
  • Rolling pin
  • Mini pi cutout (we found ours on Amazon)
  • 3 ramekins or mini-pie dishes

Maple Blackberry Thyme Filling Recipe:

  • 1.5 cups of fresh blackberries (almost 2 pints)
  • 1 tbs. freshly chopped thyme
  • 1/8 cup white sugar
  • 1/8 cup maple syrup
  • 1/4 tsp vanilla extract
  • 1 tsp. lemon juice
  • Pinch of lemon zest
  • Dash fresh nutmeg
  • 1 tbs. cold butter, chopped
  • 1 tbs. flour to thicken

Make Your Pie Crust

Follow the recipe exactly, allowing the dough to cool in the fridge for about 10 minutes. Meanwhile, you can make your pie filling.

Mix Pie Filling

Combine all your ingredients, gently pressing the berries while you work. If you like a sweeter sweet pie versus a tart one, you can add another 1/8 cup of sugar. After mixing, set aside to let the flavors infuse.

Roll Out the Dough

Lightly dust flour onto a large surface, then roll out your dough so it’s about 1/8-inch thick. Cut three large circles (slightly bigger than your ramekin or pie dish) and then gently place into the dish. Trim the excess.

Add Pie Filling

Gently scoop your pie filling into the dishes, then add the pie crust tops. We also recommend painting on a bit of butter to prevent the tops from burning. Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for another 25 minutes.

Create and Place Crust Topping

At this time, you can also roll out your pie crust topping. The world is your oyster here, but we opted for a lattice top with a Pi cutout placed on top, and two regular pie crust toppings with a Pi cutout in the center. We used a fork to create the edges on one, and braided three slim pieces of pie dough to wrap around the other.


Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for another 25 minutes. Remove, let cool, and serve warm!

About Wendy

Wendy Rose Gould is a latte-loving, vintage-collecting, cat-adoring beauty and fashion writer whose work has appeared both online and in print. While she grew up in urban Indiana surrounded by horse buggies and corn fields, she's since moved west to Phoenix (after a stint in South Korea) where cacti and haboobs reign supreme. Wendy believes a woman should never leave the house without enviable hair and a spritz of her staple perfume. And also mascara. Never leave the house without mascara.

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