Main menu

Pages

Pie Day, or Pi Day, is an annual celebration on March 14th (3/14) to honor the mathematical constant pi (π). Pi is a mathematical constant that represents the ratio of the circumference of a circle to its diameter and is approximately equal to 3.14159.

The celebration of Pi Day began in 1988 when Larry Shaw, a physicist at the Exploratorium in San Francisco, organized the first Pi Day celebration. The date of March 14th was chosen because it represents the first three digits of pi.

Pi Day is celebrated in many ways, including eating pie, reciting pi, and participating in math-related activities. Some people hold pi recitation contests, where participants compete to see who can recite the most digits of pi. Others engage in math-related crafts and activities like creating pi-themed artwork or baking pi-shaped cookies.

The celebration of Pi Day has grown in popularity over the years and is now celebrated worldwide. It is often used as an educational opportunity to teach children about math and science and to promote interest in these fields.

Overall, Pi Day is a fun and festive celebration of math and science, and a great way to appreciate the beauty and complexity of the natural world.

PIES ON PI DAY

Pies are a baked dish typically consisting of a pastry crust filled with sweet or savory ingredients. Pies can be traced back to ancient times when they were often made with meat and vegetables and were commonly served as a main course.

Today, pies are most commonly associated with desserts and sweet treats and can be found in many different flavors and varieties. Some popular sweet pies include apple, pumpkin, pecan, cherry, blueberry, and lemon meringue.

Pie crusts can be made from various ingredients, including flour, butter, shortening, and sugar. Some pie crusts are made with these ingredients, while others use alternative ingredients such as graham crackers or crushed cookies.

The pie filling can also be made from various ingredients, depending on the type of pie. Fruit pies are typically fresh or canned fruit, while custard pies are made with eggs, sugar, milk, or cream. Other pies, like quiches, are made with a savory filling that often includes vegetables, meat, and cheese.

In addition to traditional pies, there are many variations and spin-offs, such as hand pies, mini pies, and pot pies. These variations often have a different crust-to-filling ratio or unique flavor combinations.

Pies are a delicious and versatile dish that can be enjoyed as a sweet treat or a savory meal. Whether homemade or store-bought, pies are a beloved dessert around the world.


There are many types of pies, each with unique flavor and ingredients. Here are some of the most popular types of pies:

Apple Pie - A classic American pie made with sweet apples, cinnamon, and sugar, baked in a flaky pastry crust.
 
Pumpkin Pie - A traditional Thanksgiving pie made with pumpkin puree, spices, and sweetened condensed milk, baked in a pastry crust.
 
Pecan Pie - A Southern favorite made with a filling of pecans, eggs, sugar, and corn syrup, baked in a pastry crust.
 
Cherry Pie - A sweet and tart pie made with fresh or canned cherries, sugar, and often thickened with cornstarch, baked in a pastry crust.
 
Lemon Meringue Pie - A tangy and sweet pie made with a lemon custard filling and topped with a fluffy meringue, baked in a pastry crust.

Blueberry Pie - A fruity pie made with fresh or frozen blueberries, sugar, and often thickened with cornstarch, baked in a pastry crust.

Key Lime Pie - A classic Florida pie made with a tangy filling of key lime juice, sweetened condensed milk, and egg yolks, baked in a graham cracker crust.

Quiche - A savory pie made with a custard filling of eggs, milk or cream, cheese, and vegetables or meat, baked in a pastry crust.

Shepherd's Pie - A hearty English pie made with a filling of ground meat, vegetables, and gravy, topped with mashed potatoes, and baked in the oven.

Tourtiere - A French-Canadian meat pie made with a filling of ground pork or beef, onions, and spices, baked in a pastry crust.
 
These are just a few examples of the many types of pies that exist, and countless variations and combinations of ingredients can be used to create a unique and delicious pie.

CHICKEN POT PIE CROCK POT

Here's a simple recipe for chicken pot pie in crock pot:


Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cubed
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 cup frozen corn
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 pre-made pie crusts

Instructions:

Grease the crock pot with cooking spray.
Add the cubed chicken to the crock pot.
Add the chopped onion, minced garlic, frozen peas, carrots, and corn.

Whisk together the cream of chicken soup, chicken broth, milk, dried thyme, rosemary, salt, and pepper in a separate bowl.
Pour the soup mixture over the chicken and vegetables in the crock pot.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked and the vegetables are tender.
About 30 minutes before serving, preheat the oven to 375°F (190°C).
Unroll the pie crusts and place one on the bottom of a 9-inch pie dish.

Pour the chicken mixture from the crock pot into the pie dish.
Place the other pie crust on top and crimp the edges.
Cut a few slits in the top of the crust to allow steam to escape.

Bake for 30-35 minutes until the crust is golden brown and the filling is hot and bubbly.
Let cool for a few minutes before serving. Enjoy!

CHICKEN POT PIE IN MUFFIN TIN

Here's a recipe for making mini chicken pot pies in a muffin tin:

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 cup frozen corn
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 pre-made pie crusts

Instructions:

Preheat your oven to 375°F (190°C).
Grease a muffin tin with cooking spray.

In a large bowl, mix together the cubed chicken, frozen peas, carrots, corn, chopped onion, minced garlic, cream of chicken soup, chicken broth, milk, dried thyme, dried rosemary, salt, and pepper.
On a floured surface, roll out the pre-made pie crusts.

Use a round cookie cutter or a cup to cut out circles from the dough that will fit in the muffin tin.

Press each circle of dough into a muffin cup.
Fill each cup with the chicken mixture.
Cut out more circles of dough to use as a top crust for the mini pot pies.

Place the dough circles on the chicken mixture, pressing the edges down onto the bottom crust to seal.
Cut a few slits at the top of each pie to allow steam to escape.

Bake for 25-30 minutes until the crust is golden brown and the filling is hot and bubbly.
Let cool for a few minutes before serving. Enjoy!

BLUEBERRY PIE GLUTEN FREE

Here's a recipe for a gluten-free blueberry pie:


Ingredients:

For the crust:
  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1-2 tbsp ice water
For the blueberry pie filling:
  • 5 cups blueberries
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Instructions:

Preheat your oven to 375°F (190°C).
Whisk the almond flour, tapioca flour, and salt in a large mixing bowl.

Add in the cold and cubed butter and mix until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and add the apple cider vinegar.

Add the egg mixture to the dry ingredients until the dough comes together.
Add ice water, 1 tablespoon at a time, as needed to moisten the dough and make it pliable.

Roll out the dough between two sheets of parchment paper until it is large enough to fit a 9-inch pie dish.

Carefully transfer the crust to the pie dish and trim the edges.
Mix the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt in a large bowl.

Pour the blueberry mixture into the prepared crust.

Bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
Let cool for at least 30 minutes before slicing and serving. Enjoy!

Comments

TABLE OF CONTENTS