Pi day is finally here!

National Pie Day may be officially recognized on January 23, but I prefer Pi Day (3.14) because I’m a science nerd/geek and because pi has a logical affinity for pie-shaped objects.

I think pie is better than cake (don’t @ me) because pies are more versatile. Even the pickiest eater can find something that pleases her in the pie family due to its infinite variety: the crust can be flaky or nutty or crumbly and fillings can be savory or sweet, creamy or chunky, containing custard or fruit or vegetables or meat. No matter your dietary preferences or restrictions, you can enjoy a slice of pie. Vegan pies are great, meat lovers have plenty of options, and there are gluten- and dairy-free recipes galore. Every meal can feature pie, from breakfast to dinner to late night snack. Pies can be portable (hand pies!), and can be served hot, cold, or at room temperature depending on your needs and preferences. You can get elaborate with the decorations if you like, but a plain pie is still a thing of beauty.

There are so many great pie-focused books in the EYB Library that the only difficult part is choosing which one to use first. Member favorites include The Four & Twenty Blackbirds Pie Book by Emily and Melissa Elsen, The Book on Pie by Erin Jeanne McDowell, Art of the Pie by Kate McDermott, Pie for Everyone by Petra Paredez, The Hairy Bikers’ Perfect Pies by Si King and Dave Myers, The Pie and Pastry Bible by Rose Levy Beranbaum, and Sister Pie by Lisa Ludwinski. There are also great books on pie design such as Elegant Pie by Karin Pfeiff-Boschek, Pie Style by Helen Nugent, and The Pastry School by Julie Jones.

If you want to celebrate Pi Day but need a bit of inspiration, the EYB Library offers endless ideas for every type of pie imaginable, with over 8,500 recipes available online. Here are a few Member favorites to get you started:

• Salty honey pie from The Four and Twenty Blackbirds Pie Book by Emily and Melissa Elsen (pictured)
• Chicken shawarma pie from Falastin by Sami Tamimi and Tara Wrigley
• Butternut squash and caramelized onion galette from The Smitten Kitchen Cookbook by Deb Perelman
• Double greens and filo pie from A Modern Way to Eat by Anna Jones
• Salted caramel apple pie from The Four and Twenty Blackbirds Pie Book by Emily and Melissa Elsen
• Frankie’s coconut cream pie from BraveTart by Stella Parks
• The quintessential apple pie from Art of the Pie by Kate McDermott