On Valentine's Day I received some teacher ads in the mail that included a "pi" pencil (yes, I have ordered these before to give out to kids) and realized how awesome next year will be for the math world when it is 3.14.15... especially at 9:26 that day. I may even have to come up with a new pie recipe in anticipation of that event.
As is it, I am pretty firm in only making a few pies a year. I learned within a few months of dating him that my husband has a very strong affinity for pie. I still clearly remember a dozen years ago when we were sitting, chatting at a wrestling invitational, when someone walked by with a slice of pie. Despite the fact that I was mid-sentence, he stood up, said "they have pie?!?" and literally ran to the cafeteria (without bothering to ask if I wanted any, or letting me finish my sentence). I still tease him about it, and I know he would appreciate it if I made a lot more pies than I do a year, but I would like him to live a long time and he normally will eat about 80% of the pie in a two day time period. Not the best thing for his diet (though I guess all the fruit is sorta healthy, right?). My normal schedule is Strawberry Rhubarb (link), Double Blueberry Pie (normally for Father's Day), Pumpkin pie (the recipe on the can), and my Apple-Carmel pie (look for a link in July). Now that Brian has two boys to share the pie with, I've decided it won't be so bad if I make some extras this year.
So without further ado, here is a pie recipe for PI Day 2014. I've mentioned this pie before here and here. It is a vintage recipe, coming from the 1965 edition of the "Farm Journal's Complete Pie Cookbook".
Start with a 9-inch pre-baked pie crust. I normally pick these up at the store, but decided to be a little more thrifty and just make my own this time since I've got the time and two helpers who would love to help with this part.
Combine 1 cup sifted flour and 1/2 tsp salt in a mixing bowl. Cut in 1/3 cup plus 1 Tbsp shortening (a great job for a four year old) until you have a course cornmeal like mixture. Let said four year old sprinkle 2 to 2 1/2 Tbsp cold water on mixture as you stir together with a fork. Work together until moist, yet not sticky. Shape dough into a ball, and roll out to a 10" circle. Transfer to pan and trim edges. Prick surfaces of pie, and refrigerate for half an hour. Bake in 450 degree oven for 15 minutes or until it is browned sufficiently. Cool.
|Working together to put the pie weights in. I was so happy to finally use these for the first time. These were a splurge purchase.|
Now, for the pie:
To a saucepan, add 3/4 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
1/4 cup water
and 2 cups blueberries (I used frozen for this part).
Cook over medium heat, stirring constantly (another great job for a little helper), until mixture comes to a boil and is thickened and clear.
Remove from heat, and stir in 1 Tbsp butter
and 1 Tbsp lemon juice.
When ready to assemble, place 2 cups fresh, raw blueberries in cooled, pre-baked pie shell.
Top with cooked berry mixture.
Chill or serve at room temperature.
|He's finally learning he has to wait until the end to lick.|
Serve with whipped cream or ice cream, depending on the season.
And reminisce about your favorite math class/facts/activities/teacher.