For all the math fans and, of course, pie-lovers out there, Pi Day gives us an excuse to consume copious amounts of pie. I pretty much live by the phrase Pies Before Guys, so I didn’t have to think twice about showcasing it on a homemade pie. Gather your best friends and your favorite pie recipes — and get creative! Pies always love a good spoon, and I guarantee you it will be love at first bite. Happy Pi Day!
- pie crust
- filling of choice
- egg wash
- small alphabet letter cookie cutters
- mini heart cookie cutter
1. Make your favorite pie crust recipe, then divide into two discs and refrigerate for at least an hour. Alternatively, you can use store-bought crust.
2. Make your filling of choice. I used frozen raspberries, with added caster sugar to taste and corn flour as the thickener. If you’re using berries and don’t add corn flour (or anything else to thicken the mixture), the filling will be too watery, and may leak when baking.
3. When the dough has chilled, lightly flour clean surface, then roll out half of the pie crust. Line the pie tin with the dough, and gently trim off the edges with a knife. Chill in refrigerator for 10-15 minutes.
4. Pre-heat oven to 375 degrees Fahrenheit, then transfer raspberry filling into the tin, pressing down with a spoon to ensure the layer is even.
5. Roll out the rest of the dough, and using the small alphabet letter cookie cutters, cut out the phrase “Pies Before Guys.” You can of course use any pie puns you like — don’t be afraid to get a little creative! For easier transfer of the crust, wrap dough around the rolling pin, then carefully unroll onto the pie tin. Ensure it is in the center before trimming off the edges, then gently seal the top and bottom crust together.
6. Roll out the leftover dough, and cut out mini hearts. Line the edge of the pie with a row of hearts, then repeat this step with another row facing the opposite direction. Using a brush, apply egg wash on the pie before baking.
7. Bake for approximately an hour, or as per directions from the recipe you are using. Cool slightly before serving!
Make your filling of choice. I used frozen raspberries, with added caster sugar to taste, and corn flour as the thickener. When the dough has chilled, lightly flour clean surface, then roll out half of the pie crust. Line pie tin with crust, and gently trim off the edges with a knife. Transfer raspberry filling into the pie, and press down with a spoon for an even layer.
Bake for approximately an hour, or as per directions from the recipe you’re using. Cool slightly before serving!