Pies For Pi Day #recipes

Long-time readers (Hi, Deb!) know that when I say “recipe”, it’s for a given value of “recipe”, so don’t get your hopes up too high.

ANYWAY, this past Sunday was Pi Day, when we celebrate the wonderfulness of this fine numerical constant. As the Pi Day website says:

Pi (often represented by the lower-case Greek letter π), one of the most well-known mathematical constants, is the ratio of a circle’s circumference to its diameter.  For any circle, the distance around the edge is a little more than three times the distance across.

“A little more than three times” meaning 3.14, which is why March 14 is Pi Day.

Okay. So one of the ways folks celebrate Pi Day is to bake and/or eat pies. And I did. Here is my Pi pie.

I sauteed mushrooms, asparagus, onions, and kale while I baked my crust. You can buy a crust, which I totally would have done, but I only go to the grocery once a week, so I made mine. Then I blind baked it (cooked it for 20 minutes at 400F with the bottom of the crust covered in clean stones so it wouldn’t puff up or shrink during baking).

IMPORTANT PRO TIP: Put baking parchment or cheesecloth between the dough and the stones, or you have to pry the stones up with your fingernails and then pull the dislocated crust bits off the bottoms of the stones and put them back into the holes you made. Word to the wise. Not, you know, a true story.

TO CONTINUE: I put my cooked filling into my cooked pie shell.

Being a cheese hound, I topped it with simply MASSES of cheese: Swiss, Mexican blend, and Italian blend. Baked it for another 10 minutes or so until the cheese melted.

The crust looks like the dog’s dinner, but it was crispy, with no soggy bottom. When it cooled enough to handle, it just lifted right out of the pan. Charlie would have loved it! He hated pies with soggy bottoms.

This next one was from earlier in the week, and isn’t exactly a pie, but it’s sort of pie-ish.

I made puff pastry. I’m getting to be a dab hand at puff pastry. I like to roll it into as close to a circle as I can (not very close), put the rounds on top of an upside-down muffin tin, cover that with non-stick foil (she can be taught!) and a baking sheet, and bake it at 400F for about 20 minutes, checking to make sure it’s puffing and browning but not burning.

Meanwhile, I made Pat Stackhouse’s Hot Chicken Salad. When Sara came to dinner, we filled the puffs with the salad and nommed them up.

No water chestnuts, alas! Sara detests them, and I can’t eat them fast enough to keep from wasting most of them.

Oh, and if you want some music to play innocuously in the background, or if you live in a state where recreational marijuana is legal, you could do worse than tune in to Pi Songs: Algorithmically Generated Electronic Music. I prefer the ambient version, Shepard’s Pi. It’s groovy, baby; like, far out.




I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Pies For Pi Day #recipes

  1. circadianreflections

    March 16, 2021 at 4:35pm

    LOL! The first time I used baking stones in a crust I did not line it with parchment paper first. It wasn’t fun getting them out at all!

    Both your dishes look delicious!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      March 17, 2021 at 11:24am

      Yeah, it was nerve-wracking and nail-wrecking. But ultimately successful, so I call that a win.

      Permalink  ⋅ Reply

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