Pi(e) Day is almost here

March 14 (3.14 if you use the month-first convention as we do in the US) is the perfect day for bakers to celebrate both pi (the mathematical constant) and pie (the tasty food with endless variation) because of the natural synergy between the two. Bakers use pi when scaling recipes to determine the proper pan size, and of course bakers love to make pies, whether filled with fruit, custard, meat, or vegetables. Pie is universally appealing to everyone regardless of dietary preferences or restrictions.

Officially, Pie Day is January 23, but that doesn’t stop me from celebrating on March 14 – I’ll use any excuse when it comes to pie. While the mathematical constant is, well, constant, the definition of pie is less formally defined; you can celebrate with tarts, quiche, and pasties, too. Even pizza pie qualifies! (Why not?)

If you don’t feel like firing up the oven, you might want to check out a virtual pie-related event from Yum’s the Word. Pi Day: Flour Power Stories is a storytelling show to benefit Hot Bread Kitchen, brought to you by King Arthur Baking Company. 100% of the proceeds will benefit the charity, and King Arthur is matching all donations. Storytellers include Moth Story SLAM winners Robin Gelfenbien, Richard Cardillo, and M.J. Kang. The cost of the event is only $5 USD.

For those wishing to whip up a tasty pie, use these sweet and savory pies from the EYB library as your inspiration:

• Gas station cherry hand pies from Food Between Friends
• Banana fudge pie from Taste of Home Magazine
• Potato and onion tart with mint chutney from The Guardian Feast Supplement
• Raspberry & white chocolate tart with cocoa crust from Food52 (pictured above)
• Puff pot pie from Leon: Fast Vegan
• Lemon meringue pie from The Shortcut Cook

What pi(e) you are making to celebrate?