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Blueberry Pie for Pi Day
Sweetie Pie here. I know you all come to me for your tastiest recipes, and this time is no different. But why have I chosen today to share my favorite pie recipe with you? Well, darlings, I’ll tell you.
Some of you with particularly honed math skills (or kids who are taking geometry right now) might be familiar with a most fascinating mathematical constant: Pi. People use pi to calculate lots of things, most commonly the area of a circle. To put it simply, pi is a number with decimal points that go on forever and never repeat. Ever. Seriously, the record for the most accurate calculation of pi stands at 5 trillion decimal digits with no end in sight. Most people refer to pi in a more usable form, at a simple 3.14.
So every year on March 14th (aka 3/14, or 3.14) I like to celebrate Pi Day with something round and appropriately pun-friendly: pie! So get out your rolling pin and join me in some delicious geeky baking!
Yield: 1 pie, 1 pie top
- Pastry Flour 2 c.
- Butter ¾ c.
- Cold Ice Water 1/3 c.
- Salt pinch
- Sift flour & Salt
- Pour onto table
- Chop butter into the flour until it’s pea-sized. The flour gets yellower
- Make a well; pour cold water into the well a little at a time.
- Fold the water in with your hands
- Roll into 2 8-oz patties
- Put in the refrigerator for at least 40 minutes.
- While your filling is cooling, roll out the one dough patty and place it in a pie tin. Trim the edges and roll a crust.
- Fill the pie with the blueberry filling. Roll out the other patty and place it on the top of the pie. Secure the top crust to the bottom by squeezing the edges together. Create air vents with a knife. Bake for 40 minutes, or until the crust is brown.
Blueberry Pie Filling
Yield: 1 9” pie
- Frozen blueberries 1 c.
- Fresh blueberries 1 c.
- Sugar ½ c.
- Cornstarch ¼ c.
- Lemon juice 1 tbsp.
- In a medium saucepan, combine frozen blueberries and sugar.
- While they’re cooking, combine the cornstarch and lemon juice to create slurry. If there are still lumps of cornstarch, add water to the slurry as necessary.
- Cook until sugar granules are gone and bring to a simmer.
- Pour slurry into the pan and stir constantly. Be careful not to smash the berries while you stir.
- Turn down the heat and wait for the juice to turn from opaque to clear.
- Take it off the heat. Fold in the fresh blueberries, and spread the filling onto a plastic wrap covered sheet pan to cool.
- Once the filling is cool, put it into the pie shell