-1 cup sugar
-5 tablespoons cornstarch
-2 tablespoons quick-cooking tapioca
-1/4 teaspoon salt
-3 cups of blackberries
-2 cups of blueberries
-1 tablespoon milk
Heat oven to 450°F. Unroll 1 crust in ungreased pie plate. Press crust firmly against side and bottom. Trim along edge.
Using another crust, cut out numerals representing pi.
In large bowl, stir together sugar, cornstarch, tapioca and salt; gently toss with berries. Cool for 15 minutes. Spoon into crust.
On the last crust, cut pi symbol in the center. Place crust over filling. Wrap excess top crust under bottom crust edge, press edges together to seal. Brush crust with milk; arrange numerals around edge of crust. Sprinkle crust with 2 teaspoons sugar.
Place pie in oven. 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. Cool for 2 hours before serving.
* in case of spillover place cookie sheet on rack below pie plate