Today was an obvious choice of a day for me to make a pie. I don’t math, but I do know what pi means and since I’m pretty all right with letters, I knew that adding an ‘e’ would really level up this day. *insert Link opening a treasure chest music here* Also, I can’t remember the last time I made one, which is true sadness.
When discussing what kind to make, Yvonne, who knows I always bring them into work for taste testing, said any kind but blueberry because that would turn her teeth blue. So to me that meant it was definitely going to be blueberry. Luckily for her, blueberries weren’t quite in season yet, so they were still ridiculously priced. The strawberries and raspberries were on sale and to add in a color and texture variant, I threw a pack of blackberries into the cart. A lemon for fresh juice and I was ready.
Shockingly, I actually planned ahead for this day and made my dough the night before. I’ve seriously mastered that pie dough, yo. As seasoned bakers already know, the quality of butter makes ALL the difference in it coming together. When I got home from the store, I rolled out half of the dough and pressed it into the plate.
The dough went back into the fridge while I prepped the filling. Sweet, sweet berries, come to momma. I cut the strawberries into different sizes and left the blackberries and raspberries whole. A bowl of beauty. The recipe I loosely followed called for adding granulated sugar, lemon juice, and salt to the berries. I cut the sugar by about a quater cup and added in an overflowing tablespoon of good quality maple syrup. Once that was mixed, add in the thickener, flour, and then it was time to get the other half of the dough out of the fridge to roll out for the top crust. I knew I wanted to do something to represent pi, so I stared at the rolled out dough and contemplated how to do it without just doing the pi symbol. The problem is that I’m still an amateur with creative pie lattice tops. The brainstorming resulted in an idea I thought I could handle, so I filled the plate with the berry delicious filling and got at it. After some serious finangling, I finished my top and popped that heavy baby into the oven.
About an hour later, my gooftastic Pi Day pie was done. As usual, it was juicier than I’d like it to be. I think this happens because I usually add more fruit than the recipes call for, I can’t abide a sunken belly, and then forget to compensate with more thickening agent.
Do you see my pi representation?
The taste testers were pleased—the pi pie disappeared with a quickness. I did get a slice and I have to admit that regardless of the slightly pooling liquid, the taste was spot on. Not too sweet or too tart. I’ll mark it as a success and make yet another note to watch the thickener when making fruit pies.
I didn’t get a “pretty” picture of a cut piece, but here’s a jank one with sliding crust on a Target brand generic paper plate because we can’t care about everything…
2 1/2 cups all purpose flour
1 tablespoon sugar (I used slightly less)
1 teaspoon salt
1 cup unsalted butter, chilled and cut into 1/2-1 tablespoon pieces (I used Kerry Gold)
1 1/2 cups cold water
Put the cold water into a 2 cup liquid measuring cup with a spout and handle. Set into the freezer. Measure out the flour into a mixing bowl, add the sugar and salt, then the butter pieces. Lightly toss them until they are coated and then take handfuls of the mixture into your hands, pressing the butter into the flour between your fingers until it’s incorporated and the butter pieces are pea to walnut size.
Next, get the water from the freezer and drizzle it in for a count of about five seconds. Then toss it like you’re tossing a salad. Don’t knead. Keep doing that with the water until you can put together a small ball of dough, toss it in the air, and when it lands in your hand it stays together. At this point, make two thick discs of dough, wrap in plastic wrap and keep in the fridge for up to three days.
5-5 1/2 cups of mixed berries of your choice
3/4 cup granulated sugar
1 heaping tablespoon maple syrup
2-3 tablespoons fresh lemon juice
pinch of salt
1/4 cup flour (or more if you add extra fruit)
2 tablespoon chilled, unsalted butter cut into small chunks
1 egg white for wash
Preheat oven to 425.
Mix the berries, sugar, syrup, lemon juice, and salt together. Taste and adjust to your preference. Stir in the flour and set aside while you roll out the top crust. Pile the fruit mix into the dough, dot with butter, and then add your version of the top. Brush on the egg white wash and heavily sprinkle with the demerara sugar.
Middle rack for 15-20 minutes, with an edge protector. Then turn oven down to 375, rotate pie, and bake for another 35-45 minutes. Take the pie edge protector off for the last 10-15 minutes.
Cool on wire rack for at least an hour and then devour.