We are all familiar with pie, but maybe less familiar with the mysterious 3-eyed ravens who tend to be full of depressing news. With this recipe, we’ll get to know these triclops birds a little bit better by making them not just easier to digest, but tasty! This recipe takes some skill, but don’t be sloppy. These birds see everything.

In case you’re not a fan of pie, fruit, or dark revelations, check out our other Game of Thrones inspired recipes where we built our own Iron Throne and conceived a few dragon eggs.

All recipes were inspired by the book, Game of Scones, written by Jammy Lannister.

3-Eyed Raven Pies

  • Prep Time:25 minutes
  • Cook Time:15 minutes
  • Total Time:40 minutes
  • Servings:6
  • Medium

    Ingredients

  • 1 tablespoon white frosting
  • 1 egg
  • 6 cup frozen berries
  • 1 package of ready-made frozen pie crust
  • muffin baking tin
  • black licorice
  • black gel frosting
Photo by Kirby Barth
Photo by Kirby Barth

Step 1

Preheat oven to 375°F

Step 2

Defrost and roll out the pie crust on parchment or wax paper.

Step 3

Cut out circles about the size of each cupcake tin using a cup.

Photo by Kirby Barth
Photo by Kirby Barth

Step 4

Place a circle of dough in each cupcake tin so that it covers the sides.

Photo by Kirby Barth
Photo by Kirby Barth

Step 5

Fill each cupcake with berries (defrosted or frozen).

Photo by Kirby Barth
Photo by Kirby Barth

Step 6

Place another circle on top of each filled cupcake, cinching the edges closed. (Hint: Stretch the circles a little bit so they can cover the entire top)

Photo by Kirby Barth
Photo by Kirby Barth

Step 7

Top each pie with a light egg wash and bake for 12-15 minutes or until golden.

Photo by Kirby Barth
Photo by Kirby Barth

Step 8

Allow pies to cool and carefully remove pies from cupcake tin.

Step 9

Draw frosting eyes using a piping bag (Check out how to make a piping bag) and black gel frosting for the pupils.

Step 10

Cut a small hole in the edge of each pie to put a small piece of licorice as the beak.

Photo by Kirby Barth
Photo by Kirby Barth