Pi (π) = 3.141592653...
Today is 3/14/15! If you celebrate today at 9:26 AM or PM, you'll be celebrating the most accurate Pi Day for a really long time. It's nerdy, exciting, and I'm celebrating by making mini chicken pot pies and blueberry pie pockets! YAY!
This dough recipe can be used for any savory/sweet pie or quiche recipe. Prepare and roll the dough to 1/8" thickness and whatever pie circumference you want, fill the bottom crust with tasty goodness, and bake at 375°F until the top crust is a golden color. A 9" pie usually takes around a hour, while smaller handheld pies can take 30-45 minutes.
Feel free to mix up the delicious pie filling ideas below - each combo should be mixed with 1/2 cup sugar and 1/4 cup all-purpose flour, then added to the unbaked pie dough.
- 4 cups granny smith apple slices (peeled and cored) + 2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/8 tsp ground allspice
- 4 cups fresh or frozen blueberries + 1 tsp lemon zest + 1 tsp ground cinnamon
- 4 cups fresh peaches (peeled) + 2 tsp ground cinnamon + 2 tsp vanilla extract + 1/4 tsp ground nutmeg
- 3 cups of sliced strawberries (tops removed) + 1 cup rhubarb + 2 tsp vanilla extract + 1 tsp lemon zest + 1 tsp ground cinnamon
Flaky Golden Pie Crust
- 4 cups all-purpose flour + extra for texture adjustment and rolling
- 1 3/4 cups unsalted butter, cold and cut into small pieces
- 3/4 cup very cold water
- 2 tsp kosher salt
- In a large mixing bowl add 4 cups of flour and the cold butter pieces. Using your fingers, pinch the butter and the flour together. Rub the butter into the flour until the butter pieces resemble small nickle-sized flat discs.
- In a small bowl, mix together the salt and water. Then pour the salt water over the buttered flour mix.
- With your hands, gently mix the dough until the water is absorbed. The dough should be a little moist with very few dry, crumbly parts. If the dough is still very dry and crumbly, add a Tablespoon more cold water at a time and gently mix. Be careful not to overwork/overmix the dough - there should be nice ribbons of butter running through the dough.
- Portion the dough into 2 balls. Press each dough ball gently until smooth with no seams. Wrap each ball in plastic wrap and chill for at least 4 hours. At this point, the dough can also be frozen for future baking.
When rolling the dough: Sprinkle a little flour on the dough as you roll to keep it from sticking to the rolling pin and surface. It's completely normal to have streaks and ribbons of butter in the rolled dough - that's what makes it flaky!
To keep the bottom crust from over-puffing while baking: Prick the bottom unbaked pie crust with a fork before filling/baking to keep it from puffing up too much in the baking process. You can also you pie weights in addition the fork pokes - just make sure to place aluminum foil on the the crust before you add the weights.