Happy Pi Day, everyone! If this is new for you, March 14th is the day we celebrate everyone's favorite mathematical constant by consuming everyone's favorite dessert, PIE!
As far as recipe and technique goes, I use the patee brise pastry recipe from Julia Child's Mastering the Art of French Cooking and the filling/baking from Irma Rombaur's The Joy of Cooking (actually a copy handed down to me from my great-grandmother), as well as pro-tips from my dear friend and pie-master Holly Lou. The only words of wisdom I can impart to you if you are imparting on your first pie baking experience are:
- Do not over-knead the dough! It should just begin to stick together. Using a food-processor helps with this
- Keep it cool. Handle the dough as little as possible to keep it from getting too warm.
- Pre-make the filling before rolling out the dough so it is ready to go and there is less time for the dough to warm up
I plan on eating this deeelicious pie with lemon custard gelato. Math is the best!
Have a brilliant pie-tip to share? Or maybe a pic of a pie gone horribly horribly wrong? Let me see 'em with the hashtag #PiDayBetaTester