In Honor of Pi Day: Petite Pi(e) Recipe
By Mary McCune
It’s been official since 2009 when Congress passed a resolution declaring March 14th Pi Day. Although this declaration was aimed at promoting student engagement in mathematics, Pi Day is now a seriously celebrated holiday in my household.
This year doesn’t bring just any Pi Day, but the Pi Day of a lifetime! Tomorrow is March 14, 2015, or abbreviated, the first five digits of Pi (3.1415). What better way to celebrate my favorite infinite number than by baking some adorably tiny pi(e)s!
These mini pies are made by using mason jar lids as small springform pans. While each pie is only 4-5 bites, they are sure to leave you hungry for infinite amounts of more pie. Cheers!
Difficulty Level (0-10 scale, where 10 is extremely difficult): 6/10
Prep Time: 30 minutes (you can shave off 20 minutes of prep if you decide to buy pie crust from the store)
Bake Time: 30 minutes
Yield: 6-8 petite pies
Perfect for: Celebrating Pi Day and leaving room for more pie!
Special Equipment: food processor, small mason jar lids
Ingredients for crust:
- 1 ½ cups flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 tablespoons vegetable shortening
- 6 tablespoons butter
- 4 tablespoons ice water
Instructions for crust:
- Mix flour, sugar, and salt in food processor (3-4 pulses)
- Add vegetable shortening in ½ inch slices and blend until mixture has cornmeal-like consistency
- Add butter in ½ inch slices and blend for 10-15 seconds
- Remove mixture into a bowl and add water
- Stir together with a spatula until dough comes together. Add 1-2 more tablespoons of water, if needed.
- Kneed dough into a ball and pound into a disk. Cover in plastic wrap and place in fridge for 30 minutes
Ingredients for filling:
- 4 cups berries (fresh or frozen)
- 6 tablespoons sugar
- 4 teaspoons cornstarch
Instructions for filing:
- Mix all ingredients together. That was easy!
Note: I halved the recipe and made two fillings: raspberry and blueberry
Instructions for assembling and cooking pies:
- Preheat oven to 375 degrees
- Flip the removable lids so that the metal is facing up (you don’t want the rubber to cook against the dough). Spray all lids with cooking spray.
- Find a cup that is slightly larger than the mason lid rims and cut 12-16 circles of dough
- Lay the dough over each mason jar lid and carefully press down
- Fill each pie shell with 2-3 spoons of filling
- Get creative with the pie crusts! Look at some of my designs below:
- Pop those pies in the oven for 25-30 minutes. Keep an eye on the pies around twenty minutes to prevent the filling from bubbling through the crust
- Remove from oven. Once cooled, press up on the bottom of the pies to release the lid from the rim.
Recipe adapted from Dessert for Two