Happy Pi Day!

We’re a family of math geeks so Pi Day is sort of a big deal around here.  When we were in England going to Pudding Face the Pie Place at the Crown and Tuns Pub in Deddington was a ritual on this day.  And normally I’d take this opportunity to serve a lovely “proper” pie for dinner as well (mmm…chicken ham and leek or sweet chili beef) but it’s also Taco Tuesday.  At least were having Greek tacos in honor of the pi symbol.  And there will be a paleo lemon curd pie for dessert as well!

Anyway, the virtues of pie for breakfast are many.  It’s mostly fruit.  Yes, there’s sugar, and pastry, but it’s practically a holiday so exceptions can be made.  This is particularly lovely with a mug of hot berry tea and a dollop of Greek yogurt on the side.

For everyone up North getting walloped with snow this morning, skip the rhubarb (’cause you probably don’t have that just laying around) and instead use 6 cups of thawed frozen strawberries or fresh strawberries.  If you’re using frozen strawberries drain the juice and add it to your pot hot tea (with a wee dram of something warming if you like).  Also increase the cornstarch to 3 tbsp.  Then crank that oven up, get baking and stay warm!

Sorry I’m only able to share π/2 with you.  We ate the π before I could get a picture of it. :-/

Strawberry Rhubarb π

  • Servings: arc length of 3.534 inches per person (assumes a 9 inch π)
  • Print

A lovely spring π for breakfast or dessert!

Ingredients

  • 2 batches of your favorite π crust (enough for a two crust pie), or 1 pack of refrigerated pie dough brought to room temperature.
  • 1.5 lbs of rhubarb, diced about 1/2″ (about 3.5 cups)
  • 1 lb strawberries, hulled and quartered
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp water
  • 2 tbsp cane sugar

Directions

  1. Pre-heat oven to 400° F.
  2. Roll out 1/2 of the pie dough to about an 11″ round and gently place into a 9″ pie dish leaving a slight overhang around the edge.
  3. Combine the next 7 ingredients in a mixing bowl, and stir to combine.
  4. Roll out the remaining pie dough into a rectangle (or circle) and use a pizza cutter to cut into 1/2″ strips.  Lay the strips in a lattice across the top of the pie.  Fold the overhanging edges over and crimp the edges.
  5. Mix the egg and water in a small bowl.  Use a pastry brush to coat all the exposed pie dough.  Sprinkle the cane sugar over the pastry.
  6. Bake at 400° for 20 minutes and then reduce the oven temperature to 350° and bake for another 1.5 hours.  If it begins to get too caramelized, place a piece of tin foil over the edges to protect them.
  7. Allow to cool fully before slicing.

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