Pie Day Pi Pie

Pi Pie

Happy 3.14 everybody!

It’s that day of the year again where everyone acknowledges, for 24 hours only, that math is actually pretty intriguing. So enjoy it, math nerds- because the clock is ticking. Personally, I’m a math hater. Now, I don’t hate nerds- my best friends and I are all nerds- but math and I haven’t gotten along since 2nd grade. When I was supposed to learn my multiplication tables faster than my brain could realistically absorb them. So 7 year old me drew the logical conclusion, right then and there, that I was bad at math. If I couldn’t solve the problem in the time I’d been given, then I clearly wasn’t smart enough.

While the veracity of this assumption has been called into question, it has none the less become a part of my identity. Sure, I aced all my math classes from grade school to calculus in college; but I had to study twice as hard as I did for my other classes. (Until high school, when I overloaded my schedule with college credit AP classes; then my math stress was about equal to the stress of those classes.)

Fortunately for me, I have literally invented a job for myself where complex math NEVER comes up. Yes, there are fractions involved in baking, but I don’t halve things very often- and in the real world I get to use a calculator! And rather than getting scolded for using it, people are glad that I’m being thorough and getting it right.

Being an adult is awesome. Now, in the interest of transparency, I have to tell you that Pi Pie is not my creation. I have to thank my high school math teacher Mr. Chamberlin for this recipe. I remember when I was in his class, if you brought him a pi pie on March 14th, then you would be awarded bonus points to help raise your grade. Mostly he wanted pie (And who can blame him? Pie’s the best!), but it was a great extra credit opportunity. So, I’m offering you all a slice of my digital pi pie; so be sure tell Instagram, Pinterest, and Facebook that I deserve social media bonus points!

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 1 Pie Crust
 6 cups Berries
 Cornstarch
 Sugar

Pie Crust
1

Roll out the pie crust and place in the bottom of a pie tin. Crimp the edges and set aside. Roll out a smaller section of pie crust. Using the mouth of cup, try to size how large to make the pi symbol you want in the center of your pie. (Or if you want it bigger, use the opening of a small bowl- the object isn't important, you just need a to provide a sense of scale.) Once you've decided the size of your pi sign, press the cup into the rolled out crust, to use as a guideline. Using a knife, draw a pi sign in the pie crust, staying within your boundary lines. Carefully pick up the pi symbol and set on a baking sheet.

Filling
2

In a large bowl, combine the berries, sugar, and cornstarch; mix well. Pour the berry mixture into the pie crust.

Bake
3

Bake both the pie and pi symbol at 425 for 15 minutes. Remove the pi sign once it's turned golden brown, then reduce the temperature to 350 and bake just the pie for another 40-50 minutes, or until the filling is bubbling around the edges. Remove the pie from the oven and while it's still hot, carefully press the cooled pi symbol into the center of the filling. Allow pie to cool (at least a little) before serving.

Ingredients

Ingredients
 1 Pie Crust
 6 cups Berries
 Cornstarch
 Sugar

Directions

Pie Crust
1

Roll out the pie crust and place in the bottom of a pie tin. Crimp the edges and set aside. Roll out a smaller section of pie crust. Using the mouth of cup, try to size how large to make the pi symbol you want in the center of your pie. (Or if you want it bigger, use the opening of a small bowl- the object isn't important, you just need a to provide a sense of scale.) Once you've decided the size of your pi sign, press the cup into the rolled out crust, to use as a guideline. Using a knife, draw a pi sign in the pie crust, staying within your boundary lines. Carefully pick up the pi symbol and set on a baking sheet.

Filling
2

In a large bowl, combine the berries, sugar, and cornstarch; mix well. Pour the berry mixture into the pie crust.

Bake
3

Bake both the pie and pi symbol at 425 for 15 minutes. Remove the pi sign once it's turned golden brown, then reduce the temperature to 350 and bake just the pie for another 40-50 minutes, or until the filling is bubbling around the edges. Remove the pie from the oven and while it's still hot, carefully press the cooled pi symbol into the center of the filling. Allow pie to cool (at least a little) before serving.

Pi Pie

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