Introduction: My Pi Day Pie

This is my pi day pie.

I made it on 3.14, using berries that grow locally where I live.  These are wineberries and blackberries that grow in the woods that border a farm - the farmer is a friend of mine.

For the crust, I make a "water whipped crust";

3/4 c. shortening (at RT)
1 t. salt (NaCl)
1 T. milk
1/4 c boiling water
2 c. flour

Place shortening, salt milk and boiling water in a large bowl.  Tilt bowl and stir rapidly with fork until liquid is absorbed.  Add 2 c. flour (I always sift) and mix to prepare dough.  Sometimes, a little extra hot water is needed, if humidity is low.  Add few drops at a time.  When the dough comes together, separate it in approximately 2 halves.  Roll out one for the bottom crust.  Roll out the other for the top: number shape cookie cutters were used to get the numbers of "pi" and these are the REAL numbers for this quantity.

The Filling:

6 c. berries
1c. sugar
2 1/2 T. ground tapioca
1 T. lemon juice
1/2 t. cinnamon
1/8 t. salt
2 T. butter
milk for top
sugar for top

Mix sugar, tapioca, cinnamon and salt together.  Sprinkle over berries (in large bowl).  Drizzle lemon juice over this mixture.  Spoon into prepared bottom pie crust.  Dot with butter.  Cut out numbers for top; I also cut an outline circle to form an edge crust.  Arrange numbers on top.  Brush top with milk and sprinkle sugar to cover the top crust dough.   Bake at 425 degrees Fahrenheit for 15 minute, then reduce the oven temperature to 375 and bake for an additional 25 minutes, or until filling is bubbly.  Allow to cool to RT, setting up overnight is recommended.  Enjoy!

Serious Eats Pi Day Pie Contest

Participated in the
Serious Eats Pi Day Pie Contest