What holiday do we celebrate on March 14th? What might hungry mathematicians eat on the 3rd month’s 14th day? Ah yes, on March 14th, we celebrate Pi Day to honor pi, the revered mathematical constant of 3.14 and a trillion more digits.
To help pie lovers and food bloggers celebrate the occasion, you are invited to share a favorite pie recipe for Pi Day here at Kitchen Parade March 10 - 14, 2008.
Contributors: Once you notify me that your post is live, I'll add your post to this list. Please be aware that I'm experimenting with a new way to automate round-ups using Del.icio.us and some Java code.
Pie Recipes contributed Monday, March 10
Pie Recipes contributed Tuesday, March 11
Pie Recipes contributed Wednesday, March 12
Pie Recipes contributed Thurday, March 13
Pie Recipes contributed Friday, March 14 - Pi Day!
Pie Recipes contributed over the weekend!
The challenge While it's easy to fill a pie, the crust itself is more challenging -- but so worth investing in, so worth doing well. And so for Pi Day, please make your own pastry. Yes, Pi Day is about homemade pie crusts, whether a favorite pie crust recipe, whether a new-to-you recipe with a particular technique, whether your own innovative twist on pastry -- all are welcome. Butter crusts? Crisco? Olive oil? Lard??? All ingredients are welcome! Single crust? Double crusts? Lattice tops? All are welcome, so long as the pastry is homemade.
If you're a food blogger or a blogger
Post a favorite pie recipe (the crust and the filling) the week of March 10th to 14th.
Posting Update 3/14 3:14pm Did you make a pie today for Pi Day? If so, you are maybe feeling pressured to get your post live today. Don't worry, I'm happy to accept entries through Sunday noon-ish. Now just go enjoy your pie ... just save me a sliver. I'll have one of each, please.
When writing your post, do include your personal tips for making pie crust, what you learned from making it, why you like a particular recipe. Tell us what's good about it, what makes it a favorite (if it is) - speed? taste? flakiness? flavor? tenderness? workability? convenience?
In your post, include a link to this post. Archive posts are not eligible though you may reference an archive post in your new post. To be eligible, your post must include a link to this page when it goes live, no adding it later.
Then send an e-mail that includes: - your blog's name - your home city/state or city/country or state/or/country - your pie recipe's name - the post's permalink (URL)
As you can already see, all our pie recipes will collect right here on this very page for a running round-up, live starting March 10. (I'll also post a separate round-up on or shortly after March 14th that will reach RSS readers and e-mail subscribers.)
If you don't have a blog Maybe you should get one? No seriously, you should! But okay, if you insist otherwise, just send me your recipe via e-mail. Please know that you are very, very welcome! I hear from many of you privately and know you're great cooks. I'd love your contributions. And it's a promise, I won't bug you about starting a food blog again!
More details Multiple entries are welcome but please, each one should include a different recipe for homemade pie crust. Your post can be submitted to this event only, please, no others. All first-time pastry makers will be given special recognition, so please mention this in your post or e-mail.
Added Incentive The most important gift of pie-making is the quiet sounds of enjoyment from your family and friends. Still, let me add a small incentive, a gift for a randomly selected participant, a lovely book about the odyssey of a lifetime of making pies, Humble Pie: Musings on What Lies Beneath the Crust.
For anyone looking for great recipes on how to make pie crust, here are some helpful posts.
Anne Dimock (the author of Humble Pie) has her own pie crust tips, included with her recipe for Straight-Up Perfect Rhubarb Pie.
Elise from Simply Recipes is a big fan of all-butter crusts, also called Pate Brisee. To my mind, an all-butter crust is a 'tart crust' not a 'pie crust' but if it's your preference, make this!
Deb from Smitten Kitchen shared Cook's Illustrated most recent pie crust recipe that uses vodka for part of the liquid. In my experience, this is a beautiful pastry to work with but isn't especially tender. Deb's photo essay is filled with her own tips, too and definitely worth reading.
Pastry chef Shuna Fish Lydon (aka EggBeater) shares her many pastry tips in Pie Crust Revisited.
Rose Levy Berenbaum's pie crust is so famous, it's on bags of Gold Medal Flour!
Gluten-Free Girl has her own favorite Gluten-Free Pie Crust.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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