Happy 3.14159 day!

Although I guess I should have really wished you a Happy 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510 58209 74944 59230 78164 06286 20899 86280 34825 34211 70679∞ Day if I were to be accurate, right?

 

Picture courtesy of University of Iowa

Picture courtesy of University of Iowa

In honor of Pi Day, I thought I would share one of my favorite recipes for Pie Crust along with one of my favorite filling recipes courtesy of AllRecipes.  While I would love to take pictures of me baking it, that ain’t happenin today, so instead, hopefully you will bake it and deliver it to me.  Wait…that was too bossy.  Bake it and deliver it to me please?  🙂  Seriously-I hope you and your family enjoy some geeky math fun today!

Ideas for teaching kids about pi:

http://www.teachpi.org/

http://www.scholastic.com/teachers/article/exploring-pi

 

And my favorite “Pi” recipe:

Crust:

  • 1 1/4 Cups AP Flour
  • 1/2 Cup butter, cut into small pieces
  • 1/4 tea salt (mix it into the flour in advance)
  • 1/4 tea to 1/2 tea freshly grated nutmeg (can also substitute cinnamon)
  • 1 Cup ice water

Measure everything out in bowls and then stick EVERYTHING (including your mixing implements-I use a stand mixer with dough attachment for this) in the fridge for an hour.  Get it all nice and cold after you have prepped it.

After it is all chilled, begin to mix the butter into the flour a piece at a time.  Basically, you are looking for your flour to begin to look like clumpy sand.  It doesn’t have to be uniform and the butter doesn’t have to be all broken up, but it should be at least semi evenly distributed.  Try not to work it with your hands-let the butter stay cool so if you can’t use a mixer, use a fork to cut in the butter.  If you see the butter is starting to melt while you are working it, stick the whole thing back in the fridge.

Once the butter is mixed in, start to work in your water 1 TEASPOON AT A TIME!  I can’t stress this enough.  I don’t pay any attention to recipes when it tells me how much water you need because there are so many variables when working with crust.  If you live in South Florida, chances are you are going to need a heck of a lot less water than someone who lives in Tucson.  Humidity, heat, environment, drafts-they all matter, so just get to know your dough.  You can always add more, but honey-I haven’t ever seen a pie crust that can be saved when you add too much, so start slow.  When you start to see your dough come together, slow down on your water.  It should be able to hold together in a ball when you smoosh it with your hand.  If it crumbles still, you need more water.

Once mixed, let it rest in your fridge covered for another hour.  After the hour, you should be able to roll it out (wax paper on both sides of it helps) into crust for 2-3 pies depending on whether they are covered pies and how big your pie plates are.  Again-try to handle with your hot little hands as little as possible.

One of our favorite all time fillings is for Buttermilk Pie.  Allrecipes has some great ones in their collection, including this one.  But, I would love to hear from y’all…what is your favorite pie?  Happy Pi Day!

 

 

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