Blueberry & Thyme Pie for Pi Day

I’ve been wanting to make a Pi pie on Pi Day for some time. I know it’s a bit cliche but this Blueberry & Thyme pie is anything but. Sweet, tart and slightly savory, this is your next favorite pie! Happy 3/14! And by the way, extra points for a pie with 30 significant digits of Pi.
|Written March 14, 2014

INGREDIENTS

  • 2 pie crusts
  • 1 pound blueberries
  • ⅓ cup brown sugar
  • 2 tablespoons flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 2 sprigs fresh thyme, chopped
  • ½ lemon, juiced
  • 1 egg, whisked
  • 1 tablespoon water
SERVINGS1 pie
TOTAL TIME2hours
PREP15minutes
INACTIVE1hour
COOK45minutes

Blueberry Thyme Pie for Pi Day-2

1

Prepare the crusts, well one of them. Roll out half of the dough to a 1/8-inch-thick circle on a lightly floured surface, to about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

Blueberries

2

Mix the blueberries, sugar, flour, cinnamon, salt, thyme, and lemon juice in a large bowl.

Blueberry Pie Filling

3

Transfer the filling to the chilled pie pan, returning the pan to the fridge when done.

Blueberry Pie

4

Roll out remaining dough to the same size and thickness as the first. Using numbered cookie cutters, cut the number Pi into the crust. The quicker you do this the better; the number goes on forever, and you don’t want to overwork (or thaw out) your crust too much. Pi is 3.141592653589793238462643383279… you can see the full Pi number here. Trust me, the whole thing won’t fit.

5

Whisk egg and 1 tablespoon of water to make an egg wash. Brush the rim of the bottom crust with a bit of egg wash.

6

Place the cut crust on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

Pi Day Pie

7

Bake 45 minutes at 425°. Transfer to a wire rack to cool. Let cool completely before serving.

Blueberry Thyme Pie for Pi Day-2

 

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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