Okay, I’ll admit it. I’m a bit of a nerd.
I enjoy getting the right answer on math equations on the first try.
Homework is sometimes a little bit too exciting.
My favourite aisle in every store is the one with the school supplies in it.
And, I celebrate Pi day.
Yes folks, Pi day.
A day when math enthusiasts everywhere greet each other with “Happy Pi day!” instead of the customary, “Good morning!”.
A day when, 134 years ago, Albert Einstein was born. (Coincidence? I think not!)
A day when there are 3.14% discounts on computers, free slices of pizza are given out at 3:14 pm, you can take a 3.14 mile bicycle ride, and people attempt to recite as many digits of Pi as possible.
And how do I celebrate, you ask?
Well, to be honest, Pi day makes me crave pie.
And not just any pie. But a homemade pie, baked until golden brown with a flaky crust, filled with some sort of goodness that would make your mouth water.
So today, after polling my parents on their preferred pie, I whipped up a filling with saskatoons picked from my Aunty Helen’s garden, rolled out a crust from my favourite Betty Crocker cookbook, gleefully carved the symbol for Pi in the top crust (I did say I am a bit of a nerd…) and popped it in the oven.
35 minutes later, pie perfection. And a bit of Pi perfection, as well.
Ladies and gentlemen, no pie tastes as sweet as one eaten on Pi day.
And, just for fun, I’m giving you the recipe, so you can create your own pie creation, whether on Pi day or any other day of the year.
Jenn’s Scrumptious Saskatoon Pie (Best eaten on Pi Day)
3 cups fresh or frozen saskatoons
1 cup sugar
1 tablespoon lemon juice
1 tablespoon butter
¾ cup water, split into ½ cup and ¼ cup portions
2 ½ tablespoons cornstarch
In a large saucepan, combine saskatoons, sugar, lemon juice, butter, and ½ cup water.
Over medium low heat, bring to a boil, and cook for 5 minutes, stirring gently.
In a small cup, mix ¼ cup water and cornstarch. Stir into berry mixture. Continue to stir as the sauce thickens. When sauce has reached desired thickness, remove from heat and set aside, letting it cool while you make your crust.
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons butter, margarine, shortening, or lard
4-6 tablespoons cold water
In a medium bowl, combine flour and salt. With a fork or pastry blender, cut in shortening, lard, butter, or margarine until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves the side of the bowl.
Lightly sprinkle flour over countertop. Split dough into two halves, and roll out each half into a circle 2 inches larger than an upside-down 9” pie plate.
Gently ease one circle of dough into the pie plate, and then poke holes in the bottom of the crust with a fork and sprinkle the base of the pie crust with about ½ to 1 teaspoon bread crumbs (this helps to create air flow and soaks up excess moisture).
Spoon filling into pie plate.
Cover with second circle of dough. Seal edges where the two crusts meet with a bit of water on the tip of your finger. Trim edges and flute.
With a paring knife, slash small air vents in the top of the pie in small slits or other desired pattern.
Bake in 350˚F oven for 30-45 minutes until crust is golden brown and filling begins to bubble through slits in crust. Cool on a cooling rack for at least 2 hours.