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Let’s Make Pie for Pi Day
I love pie…or I guess I love Π or pi…3.14. The choosing, the creating and the baking and the eating. I was actually working on a different post for 3.14 and then realized I needed to get my pi(e) on, so let’s make pie for pi day with the perfect Π pastry🙂
My love of pies….
A few years ago I was living in Phoenix and was excited to make some pies for the missionaries. If you know anything about Arizona from February through March, you can pick oranges, grapefruit, limes and lemons right off the trees. I picked some beautiful lemons and thought I would try a Lemon Meringue Pie. I had made them in the past but had always used a boxed mix. I’d also mastered lemon curd so I thought it would be pretty straightforward.
The pie turned out beautiful (as you can see in the picture above). Later that morning when I went to cut into it, I was crestfallen. It was a gooey mess. When cooking the curd it looks to be nice and thick but unless you accurately follow the directions and cook it for the specified time, it basically turns to liquid. At least there were two others to try:(. I will try it again, but when lemons give you lemons, you make pumpkin!
Pumpkin Pie for Pi Day
So why did I choose pumpkin today? I had some in the fridge already and a bit of perfect pie pastry as well. So this pie is what’s your getting for pi. Any complaints?Pumpkin pie is one of my families favorites and it’s a shame we really only make it for Thanksgiving, right?
- 1 ball of Perfect Pie Pastry (about 1/3 of recipe…it freezes beautifully)
- 2 Cups Canned Pumpkin
- 1/2 tsp Salt
- 1/3 Cup Sour Cream
- 3 Eggs
- 1 Cup Evaporated Milk
- 2 tsp Vanilla
- 3/4 Cup Brown Sugar
- 1.5 TBSP Pumpkin Pie Spice (I like mine with a stronger flavor…you can use 2 tsp cinnamon, 1 tsp ginger and 1/2 tsp cloves)
Other things you’ll need:
- Rolling Pin
- Pie Plate
- Miniature Cookie Cutters (if you wanna pretty edge) Theses ones are fall, but they have some adorable spring ones too:)
- Preheat oven to 450°
- Using lots of flour, roll out your perfect pie pastry
- Loosely wrap it on your rolling pin and transfer it to your pie plate
- Fit the crust into your plate, cut the excess pastry off and fold the edge under
- Roll the last bit of pastry out to cut out your shapes. (if you’re not doing this then just crimp the edge…..remember, presentation?)
- With a bit of water and a finger (yours will do, but this is where you can involve the kids) wet the edge of the pie and place pastry cut outs along the edge
- Dump all the ingredients for the pumpkin pie in a large bowl. Mix until it looks creamy
- Using a rubber spatula, squeegee all the mixture into the waiting crust.
- Slide into the 450° oven for 15 minutes. Turn down to 350° and bake for an additional 40-50 minutes.
- If you had a bit of extra cut out shapes, bake for about 15 minutes on a piece of foil (or until brown)
- Place on top of pie…..looking gorgeous!
- Cool and serve with whipped cream or ice cream!
Hope you’re loving your pie. Send me a picture of what you ended up making! If you liked this post please pin and share!