Today is the day that all of you have been looking forward to! Okay, maybe not all of you. But I definitely have!
It’s Pi day, a play on words of the mathematical constant and a delicious pastry. To me, it’s an excuse to eat as much pie without feeling guilty or ashamed! Without hesitation, I will be stuffing my face with perfectly baked goodies all day.
To get started on this amazing day, try making an easy pie. It's so easy, that's literally what it's called!
Prep Time: 5 min
Cook Time: 1 Hour
Pre-made pie crust (or homemade buttermilk pie crust – recipe follows)
1 (27.35 oz) can of your favorite POLAR Pie Filling
Preheat oven to 400 degrees F
Prepare pie crust as package directs
Roll out pie crust onto pie plate
Fill with pie filling If making a one pie crust – fold edges under to make a thicker edge crustIf making a two crust pie – remember to seal edges by pressing with a fork or pinching the dough together with fingers. Also, remember to cut slits for vents. With two crust pies, brush with egg wash to create a more golden-brown color when baked
Bake for 20 min then lower oven temp to 350 degrees F and bake for an additional 30-40 min or until crust is golden brown. Check every 20 min or so and if the edges seem to be browning too quickly – cover edge with foil and continue baking as directed.
If you're a pie purest, and want to make your very own crust instead of buying a premade one from the store, we got you covered!
Ingredients (Buttermilk Pie Crust)
Buttermilk Pie Crust
2 ½ cups flour
2 tbsp sugar
1 tsp kosher salt
1 cup chilled butter, diced
¼ cup plus 2 tbsp buttermilk
1.Combine flour, sugar, and salt in large bowl.
2.Add cold butter pieces and cut into dry mix with pastry blender or two knives until mixture resembles coarse crumbs.
3.Add buttermilk a little at a time and stir with fork until moist clumps form.
4.Use hands to press together to form dough – easy handling will insure soft flaky crusts!
5.Chill dough in frig if dough seems to be getting too sticky
6.Roll out dough in lightly floured surface – remember to turn dough after each roll to insure the dough doesn’t stick to the counter top. Roll out dough to be a couple inches larger than your pie plate so that you can fold edges for a thicker crust