It’s National Pi Day, a sweet designation for those who geek-out on math, or in my case pie. The mathematical equation used in figuring out the circumference of my beloved circular gastronomic creations is well, 3.14. Okay, corny, but I’m not the one who designated March 14th as a holiday applauding food that is piled into crusts. But I’ll take it!
In my mind, pie falls into a few heavenly categories. Flaky, butter-laced crusts cradling apples, berries or stone fruit are my splendid idea of dessert, or breakfast – don’t judge. It has fruit in in. Those same crisp crusts can carry a mix of vegetables, cheese and eggs to turn into a quiche or leftover meat and potatoes become a pot pie to rival Marie Calendar’s.
Once in a while pie takes on a different getup. Take for example Shepherd’s Pie which is made from lamb mince (or its cousin, Cottage Pie using ground beef) and vegetables; then topped with a crust of smashed potatoes. This falls into my pie catalog. Think about it; it has a crust!
You know how everyone has that one food they could almost live on? Mine would be pizza. Some people/places refer to theirs as pizza pies. Now, I do get that this is usually a deep-dish ditty and I’m a thin, crisp crust girl, but for the sake of this post, I’ll use my culinary and palate license.
Back to the little sweet-tooth part of me that comes out for pie, how about berry cobbler? We could be pushing the pie envelope, but I don’t care. I’m throwing caution to the wind, climbing out on a limb and digging into its tempting, biscuit-crust topped goodness.
How far are you willing to go for pie?
Happy eating – Missy