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.
Blueberry Pie
Blueberry Pie
I guess I just have blueberries on my mind. I had quite a few in the freezer and decided to use some to make blueberry jam yesterday. Then, at dinner last night, the topic of pies came up. Something about “Pi” Day. My friend’s response was that ANY day was Pie Day!! I had some more blueberries in the freezer and decided maybe today was Pie Day after all.
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. shortening, chilled – you can use coconut oil, butter or lard
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. 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
Fresh Strawberry Pie
Fresh Strawberry Pie
When I was a kid there was a local restaurant known for its strawberry pie. It became a favorite of mine back then and strawberry pie is still a favorite. It wouldn’t be June if I didn’t make at least one. A nice benefit over most other pies is that only the crust has to be baked- that takes just a few minutes- so you also don’t need the oven on for very long and the house stays cooler. I used a homemade crust, but use store bought or whatever crust you like best.
Fresh Strawberry Pie
1 9-inch pie crust, baked and cooled -recipe follows
1 qt strawberries (1¼ lbs), hulled
1 c. sugar
2 T. cornstarch
¼ c. water
1 T. butter
4 oz. cream cheese
Whipped cream, optional
Select about 25-30 berries to be placed in pie crust, large side down and set aside. Puree or crush remaining berries. Place in a saucepan with the sugar and bring to a boil. Combine cornstarch with water and stir until smooth. Add to the strawberry mixture and cook, stirring constantly until mixture thickens and gets clear. Simmer about 5 minutes. Remove from heat and stir in butter. Set aside. Place cream cheese in a small bowl and mash with about a tablespoonful of the puree. Spread on the crust and arrange the reserved berries on the crust pointy side up. Put the largest berry in the middle and arrange the rest around it decoratively. Spoon the puree over the berries and allow the pie to cool down a little before putting in the fridge. Serve with whipped cream, if desired.
Note: other berries can also be used including raspberries, blackberries and blueberries, or a combination. This recipe can also be used as a filling for tarts and tartlets.
Half and Half Dough*
This is a great crust for liquid fillings like custard type pies and fresh fruit pies.
¼ c. butter, room temp
½ c. shortening, room temp- you can use lard instead
¼ c. sugar
½ t. salt
2½ c. pastry or all purpose flour
1/8 t. baking powder
¼ c. milk
1 t. lemon juice
Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts.
* this recipe makes 2 crusts- which makes me think you should just make 2 pies. If you don’t want to do that- the other half of the dough will freeze well for a few months. Seriously though, just make 2 pies!!!
Sweet Potato Pie
Sweet Potato Pie
A friend of mine gave me this recipe years ago. I try to make it at least a couple of times a year. Confession time- I actually have had a piece for breakfast. Don’t judge me until you try it. Hey, it is a vegetable.
Sweet Potato Pie
½ c. sugar
1 t. cinnamon
½ t. allspice
½ t. salt
¼ t. cloves
1 ½ c. cooked, mashed sweet potato
2 eggs, beaten
1 c. milk or almond milk
2 T. melted butter or 2 T. olive oil
1 (9-inch) unbaked pie crust
Combine sugar with seasonings. Stir in remaining ingredients and combine until smooth. Pour into pie crust and bake in a preheated 400 degree oven for 40 minutes, or until filling is set.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. 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.
