baking

Cross my heart and hope to die, here’s the digits that make pi…

3.14159265358979323846…. (see here)

Happy Pi Day! (Pie Day?) Although I have made pie before, with reasonable success, it’s not my first choice of things to make. My pastry is okay (my mom’s is a million times better), and I honestly find it a bit fussy, with the cutting-in of butter/Tenderflake, the keeping it cold, the not overworking… Someone else can do the baking, thanks; I’m happy to just be a taste-tester.

I was inspired partly, I admit, by Lara Jean’s turnovers in To All the Boys: P.S. I Still Love You – yay for Netflix original movies! – but thought this seemed like a good time to find a way to slake those pie cravings without getting up to my elbows in flour. And if they were individually portioned, that would be great, too.

Did someone say hand pies?

Presenting…pie in less than an hour.

Start with your base ingredients:

This is it, plus an egg and some white sugar. That’s all. So far, so good, right?

Start with one of the two crusts in your box. They come round, to fit into a pie pan, so we squared out the corners as best we could. Hey, this was for home consumption, and appearance wasn’t going to count for too much. Score your dough into eights – a 4 x 2 arrangement. Half of these are going to be your bottom crusts, and the other half will be your top crusts. Try to pair the funny-shaped ones together. Heck, if your cutting is more precise than ours was, you should have mirror-image pieces for easy pairing.

Arrange on a parchment-lined baking sheet. We used smaller sheets, so four felt like an adequate number to make at a time. We got four complete pies from each dough round, for a total of eight.

Spoon your filling into the centre of each bottom crust, and brush the edges with an egg wash (really just one beaten egg) so that the tops will stick. I hate to be the bearer of retroactive bad news, but that’s way too much filling you’re seeing. Use less than we did. It’s tempting to fill them to the gills, but don’t. You’ll want a nice wide border along the edge for your top to stick to, no matter how delicious you think cherries are.

Speaking of your tops: perforate them with a common dinner fork, and set each one on its corresponding bottom. Use your fork to press the edges together, crimping them as you go along. See that ooze along the sides? Like I said, use less filling. Learn from my mistakes. Oy. Once your edges are all crimped, brush them with some egg wash and sprinkle with a bit of white sugar, if desired. Coarse sugar would be an excellent substitute, if you like a little bit of extra crunch. We baked ours at 375° for 17 minutes, but time and temperature could vary depending on whether your oven runs hot or cool. We had set the timer for 20 minutes initially, but pulled them out early…

…and had these to show for it. The murder-scene cherry ooze would have bothered me if I were trying to impress a VIP, but for home consumption, it wasn’t an issue. (And anyway, once they cooled, any excess ooze stayed on the parchment.) The tops look a little thin and delicate, likely from the dough being rolled thinner than was prudent, but the taste wasn’t impacted.

These are kind of the culinary equivalent of rounding pi down to 3, but if you’re craving pi…er, pie…they’ll do the trick.

Thanks for looking! 🙂

2 thoughts on “Cross my heart and hope to die, here’s the digits that make pi…”

    1. Correct and correct! If/when I do them again, I think I’m going to try a perogie/empanada press, and make them bite-sized. Smaller is always cuter, right?

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