About Pies

March 14 is national Pi (π) day. π is a mathematical constant of the ration of a circle's perimeter to its diameter, and is commonly approximated in calculations with 3.14. I imagine some hungry math-loving foodie saw the connection: circle and pie, π and March 14, π and pie. It's a delicious day to celebrate! The foundation of any pie is the crust. A tender, flaky crust is a must for any pie! Try these tips to help perfect your pie crust making: Chill the ingredients: Keep butter or shortening cold to help ensure a flaky crust. After mixing, chill the dough an hour before rolling out. Avoid developing gluten: Avoid over handling the crust dough. Use a pastry blender or fork to cut the fat into the flour. Add cold water gradually and mix just enough to form a ball. Use proper rolling technique: Roll from the center and lift the rolling pin after each roll. Rotate the dough a quarter turn at a time after each roll to help create an evenly round shape. Finish with Style: Brush the surface with a wash for a perfectly golden crust:

Whole egg + dash of salt = Shiny surface Whole egg + milk = Medium shine Whole egg + water = Golden brown finish Cream only = Golden brown finish Egg yolk + water = Shiny golden brown finish Olive oil only = Shiny golden brown finish Egg yolk + heavy cream = Shiny dark-golden brown finish Egg white only = Crisp, light-brown finish