Pi-e Day is a time to celebrate

March 14, 2023 by
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I will always believe that today is the perfect date to celebrate pies because 3.14 (pi) is such an integral part of anything round. I noticed many people celebrating via posts on social media today, but even if you missed the “official” date, pie is so delicious that you can definitely have a makeup day. I ended up making a pear custard tart from A Dish for All Seasons plus some faux (but much better) Pop-Tarts that I made with a flaky pie crust sandwiched around homemade jam.

Plum tart with almond cream from Bouchon Bakery by Thomas Keller

The wonderful thing about pies (and their siblings tarts, galettes, and crostadas) is that everyone can find one they like, whether they prefer sweet or savory, meat or no meat, fruits, vegetables, nuts, custard, dairy-free, gluten-free: the variety is infinite. Every meal can feature pie, from breakfast to dinner to snacks. Whether you are celebrating one of life’s little victories or comforting yourself after a disappointment, pie is the perfect food choice. I prefer birthday pie over birthday cake, but so far I haven’t gotten many converts to join me in this departure from tradition.

There are a plethora of great pie-focused books in the EYB Library. Member favorites include The Pie and Pastry Bible by Rose Levy Beranbaum, Sister Pie by Lisa Ludwinski, Bourke Street Bakery by Paul Allem and David McGuinness, Martha Stewart’s New Pies and Tarts, and The Four & Twenty Blackbirds Pie Book by Emily and Melissa Elsen. Recent pie titles of interest include Justice of the Pies by Maya-Camille Broussard and Expressions: Art in Pastry by Julie Jones, plus there are a few coming out later this year. What’s your favorite pie book or pie recipe?

Category: Antipasto

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9 Comments

  • thegluttery  on  March 14, 2023

    The New Pie by Chris Taylor and Paul Arguin. An excellent book by two excellent human beings.

  • TeresaRenee  on  March 14, 2023

    Pie by Ken Haedrich

    We are currently waiting for the chocolate chip cookie pie to cool enough to eat…. It is a March break ski trip tradition for our family.

  • Puguppy  on  March 15, 2023

    Pie by Ken Haedrich.
    Butterscotch banana cream pie with meringue on top is the best!

  • averythingcooks  on  March 15, 2023

    A Collingwood, Ont. baker won a contest at Blue Mountain resort with “Grandma Thompson’s Apple Pie”. Canadian Living published her recipe titled “Prizewinning Pie” and I have made it (almost) every Thanksgiving since T & I bought our house together in 2006.

  • KatieK1  on  March 15, 2023

    I’m always wondering what the best recipe is for a pie crust. And now I’m also wondering if the new KitchenAid attachment for making pie crusts is better than a hand held pastry blender.

  • KatieK1  on  March 15, 2023

    I guess since my KitchenAid stand mixer is not a tilt headed one, for me this will be just a hypothetical question.

  • lkgrover  on  March 15, 2023

    KatieK1,

    I encourage you to try using your KitchenAid next time you make a pie crust. I use mine (11 years old; no attachments) for pie crusts often, and have never had problems. Make sure that your butter is the advised degree of cold or softness before mixing.

  • franniepie  on  March 16, 2023

    A tie between Ken Haedrich’s Pie & Farm Journal’s Complete Pie Cookbook. The Farm Journal’s recipes were extensively tested & amazing in scope, though a few are of the mid-century weird variety, which is fun in itself.

  • SerenaYLee  on  March 22, 2023

    Great Pies & Tarts by Carole Walter

    KatieK1,
    Honestly, after having inconsistent results from my pie dough making efforts over the years, I’ve found that the best way to make pie dough is with your hands, working the butter into the flour with your fingers, making sure to refrigerate the mixture if it becomes too warm in order to firm up the butter. Switch to a fork when adding in the water to mix. Additionally, adding a teaspoon of vinegar to the ice cold water helps retard gluten formation. Adding just enough water for the dough to come together in a semi-shaggy state and refrigerating the wrapped dough overnight for up to 2 days to allow it to hydrate will really help to ensure more consistent results.

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