How are you celebrating Pi(e) Day?

Today is 03/14, and that can only mean one thing: it’s time to celebrate National Pi(e) Day! My social media feeds are replete with one stunning pie after another: sweet, savory, and even pizza pie are featured. I’m always looking for an excuse to fire up the oven and make a delicious dessert or sensational main course pie, so you know I’ll be celebrating. 

Cathy Barrow’s wonderful book Pie Squared is perfect for today’s baking bonanza, and don’t forget about The New Pie: Modern Techniques for the Classic American Dessert by Chris Taylor and Paul Arguin, an excellent new tome highlighted by Jenny in the March 2019 Cookbook Preview. The EYB Library is brimming with a myriad of recipes too:  over 5,400 online pie recipes (not counting other pastries, tarts, and pizza).

If you want to participate but are short on inspiration, try one of these recipes:

• Homemade chicken potpie from Leite’s Culinaria by Brian Noyes
• Stand mixer pie dough from Food52
• Meat and potato pie from The Guardian Feast Supplement by Rachel Roddy
• Crack pie from Bon Appétit Magazine by Christina Tosi 
• Just-like-artichoke-dip slab pie with a cream cheese crust from Pie Squared by Cathy Barrow
• Rhubarb (pie plant) pie from United States of Pie by Adrienne Kane
• Happy Pi Day pie! Make a pi-shaped pie from Serious Eats (pictured)
• Spiced orange chiffon pie from Cupcake Project
• Monument Cafe’s chocolate pie from Food Network Magazine