Celebrate Pi(e) Day

Today is the perfect day for bakers to celebrate both pi and pie due to the natural synergy between the two. Bakers use pi when scaling pie and cake recipes to determine the proper pan size, and of course, they also love to make pie, whether filled with fruit, custard, meat, or vegetables. Pie is universally appealing to everyone from carnivores to vegans, for those with a sweet tooth or not, and even to those on gluten-free diets.

Officially, Pie Day is January 23, but lots of people celebrate it on March 14. (For the folks across the International Date Line, it’s okay to celebrate a day late.) Personally, I would celebrate a third pie day if the right opportunity presented itself. While the mathematical constant is, well, constant, the definition of pie is less constrained; people celebrate with tarts, quiche, and pasties, too.

Tonight we are having chicken pot pie for dinner. You can find inspiration for both sweet and savory pies from the EYB library. Here a few recent additions to the Library to get you started:

• Plum frangipane tart (gluten-free) from Cannelle et Vanille by Aran Goyoaga
• Blueberry and lemon curd tart from Simple Fruit by Laurie Pfalzer
• Lime and coconut meringue pie from The Great British Bake Off: Perfect Cakes and Bakes to Make at Home by Linda Collister
• Salted caramel chocolate pecan tart from The Guardian Feast Supplement by Anna Jones
• Banoffee pie  from ESSENTIAL: Volume Two by Annabel Langbein
• Feta, date & spinach pastries from BBC Good Food Magazine by Diana Henry
• Sheet-pan quiche from Better Homes and Gardens Magazine
• Beef potpie from Fine Cooking Magazine
• Russian cabbage pie (Kulebjaka) from The Spruce Eats by Barbara Rolek
• Wild mushroom galette from Food & Wine Magazine

Which pies are you baking today?

Note: Jenny recently prepared a post of favorite pie recipes and cookbooks; including a roundup of apple pie and pie crust recipes.