Pi Day Blueberry Pie
March 14th is sometimes referred to as Pi day. It’s a math nerd kind of thing, 3.14 being the value of pi and March 14 is 3/14.
I was explaining it to a friend last night. My friend’s response was that ANY day was Pie Day!!
I had some blueberries in the freezer and decided maybe today was Pie Day after all.
You could certainly use fresh berries for this pie, but frozen was what I had. Also, since it is a quiet day today, baking a pie seemed like a nice way to spend the morning. My friend is home from work today. I think she will be happy when I invite her over to have some “Pi” Day blueberry pie. It is time to put on a pot of coffee, and make a call.
Blueberry Pie
Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page
2 ½ T. cornstarch
1 c. sugar
3 c. fresh or frozen blueberries
1 T. lemon juice
1 T. butter
1 T. sugar, for sprinkling
Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. In medium bowl mix cornstarch and sugar. Toss in berries and then sprinkle in the lemon juice. Allow to stand 15 minutes. If berries were frozen be sure they are not clumped together. Spoon mixture into prepared crust and dot with the butter. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. I used a tiny heart-shaped cutter for my pie. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. Cool a little before serving.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled – you can use coconut oil, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Key Lime Pie for Pi Day
Since March 14th is celebrated by some of us math nerds as Pi Day- 3.14 , I decided to make a Key Lime Pie!! I figure any way I can get more Vitamin C is a good thing, right?
I had decided to go with a classic version: graham crust, creamy filling and a little meringue to top it off. The pie itself is simple and fast to make, although it does need time to chill. I think it took more time to juice all those tiny limes, than it did to make the actual pie.
One of the traditional ingredients in key lime pie is sweetened condensed milk. You can, if needed, make your own sweetened condensed milk, instead of using store bought. I’ve included the recipe at the bottom of this post.
Key Lime Pie
Crust:
1 ¼ c. graham cracker crumbs
⅓ c. melted butter
¼ c. brown sugar
Filling:
2 cans sweetened condensed milk*
1 c. key lime juice
Topping:
2 eggs whites
½ t. cream of tartar
2 T. sugar
In medium bowl, combine crust ingredients and toss until mixed well. Press crust into the bottom and sides of a pie pan. I use a 9-inch deep dish pan. Bake crust in a preheated 375 degree oven for 10 minutes. Cool. Reduce oven to 325 degrees. Combine filling ingredients in a medium bowl. Stir until well mixed. It will look sort of soupy, but as you stir, the filling becomes pretty thick- like pudding. Pour into crust. Prepare topping. Beat egg whites with cream of tartar until foamy. Slowly add the sugar, while still beating the eggs whites, until stiff peaks form. Spread or pipe the egg whites over the filling. Bake pie 25-28 minutes- or until meringue topping is golden brown. Chill at least 6 hours before serving. Serves 6-8.
* You can make your own sweetened condensed milk, if you prefer. Here is the recipe.
Homemade Sweetened Condensed Milk
1 c. dry non-fat milk
2/3 c. sugar
1/2 c. boiling water
3 T. butter, melted and hot
Combine all ingredients in a blender until smooth. Can be stored in the fridge and used within 3 days. This is the same as 1 (14 oz.) can.
