Ready for a slice of Pi? National Pi Day is March 14 (3.14, get it?). But there’s no need to make it all about the numbers. We have you covered with pie recipes by food stylist and author Danielle Kartes who contributes delicious ideas to our magazine all of the time. Her husband, Mike, is the photographer. So roll out that dough, find the circumference of your pie pan (or not) and get ready to indulge your inner math nerd and dessert-lover alike. Here are a few tips and tricks to get you started for your perfect Pi Day celebration:
Keep that pie crust flaky and delicious
- Chill your dough for at least 30 minutes or up to 4 hours.
- Allow the crust to sit at room temperature for about 10 minutes before you roll it.
- Flatten your pie dough into a disk or two disks for a double crust pie before chilling.
- Use shortening (think Crisco) for even flakier layers.
- Don’t overwork it––”rustic” or messy-looking always wins because it tastes better!
It’s the little things that count
- Don’t waste your scraps! Use them as an easy crumble topping, or sprinkle them with cinnamon and sugar and bake them for a tasty side treat.
- Add a sprinkle of salt to your pie to bring balance to the flavor profile.
- Skip flour or thickeners for under-ripe fruit so you get a bit of juice in your pie.
- Add a tablespoon of lemon juice to overripe fruit intended for pie filling to bring back a fresh tart taste.
- For a glossy bakery crust, beat one egg with one tablespoon of water and brush over the pie’s crust before backing and sprinkle with cinnamon sugar.
Looking for perfect pie for March? While most berries may not be in season, apple, rhubarb and cream pies are perfect to help you say goodbye to winter. Warm up with Danielle Kartes’ Spiced Caramel Apple Pie, or use her pie dough recipe as a starting point for your own sweet creation. For recipes and more tips to make your Pi Day celebration delicious, find the full article here.