Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.
~Albert Einstein

So, tomorrow is Pi Day which will not happen again until 2115 — and the date also just so coincides with the birthday of Albert himself. Pi (the 16th letter of the Greek alphabet) represents a mathematical constant, namely the ratio of a circle’s circumference to its diameter or approximately 3.14159265 (3.14 for short). The diameter of a circle is the distance from edge to edge, measuring straight through the center point, and the circumference is the distance around the circle. By measuring circular objects over time, it has always turned out that the distance around a circle is a tad more than 3x the width.

Ergo: pi equals the circumference divided by the diameter (π = c/d). Conversely, the circumference is equal to pi times the diameter (c = πd).

Being a constant number, pi applies to circles and spheres of any size. To Pi aficionados, this number has even been calculated to over a trillion digits beyond the decimal point, and this irrational number happens to continue infinitely without settling into a repeating pattern.

So, join this zany worldwide celebration of all mathematical enigmas by creating and relishing something round.

BLUEBERRY PIE (PI)

Dough (Pâte Fine Sucrée)
2 egg yolks
6 T ice water

2 1/2 C all purpose flour
1/4 t salt
3 T granulated white sugar
2 sticks unsalted butter, chilled, and cut into 1″ bits

Filling
4 C fresh, plump blueberries
1/2 C granulated white sugar
1 T ground cinnamon
2 gratings fresh nutmeg
Small dash, vanilla extract
2 T cornstarch
2 T fresh lemon juice
1 T lemon zest

Unsalted butter bits, chilled and cut into 1″ pieces

Egg Wash
1 fresh local egg, beaten with 1 T water

Gently whisk the yolk with the water until it is well blended.

Place the flour, salt, and sugar in a food processor and pulse until combined. Add the butter and process until the mixture resembles coarse meal, about 10-15 seconds. Pour water and yolk mixture through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Knead the dough for less than one minute and your work surface and then gather into a ball.

(Alternatively — place the flour, salt, and sugar in a round bowl and combine. Add the butter and work with your hands, mashing it through your fingers to have everything blend together. It will form into small lumps or a cornmeal like consistency after 1 or 2 minutes. Pour the yolk mixture into the round bowl and mix vigorously with your fingers until all the ingredients are assembled together into a round ball.)

Divide the dough in half, flattening each half into a thick round disk, cover with plastic wrap, and refrigerate for at least one hour before using. This will chill the butter and relax the gluten in the flour.

After chilling, unwrap and place one dough on a floured surface and sprinkle the top of the dough with flour too. Roll the pastry with light pressure, from the center out. To prevent the pastry from sticking to the counter and to ensure uniform thickness, add some flour and keep lifting up and turning the pastry a quarter turn as you roll from the center of the pastry outwards. Turn the dough over once or twice during the rolling process until it is about 11″ in diameter and less than 1/4″ thick. Fold the dough in half and gently transfer to a 9″ pie pan by draping it over the rolling pin, then moving it onto the plate and unrolling it. Once in the plate, press the dough firmly into the bottom and sides of the pan. Trim the excess dough to about 1/2″ all around the dish, then tuck it under itself around the edge of the plate. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then, remove the second dough from the refrigerator and roll it into a 12″ circle (also think about a lattice top). Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator while you prepare the filling.

In a small round bowl mix together the sugar, cinnamon, nutmeg, vanilla, cornstarch, lemon juice and zest. Place the blueberries in a large round bowl. Add the mixture to the blueberries and gently toss to combine.

Remove the crusts from the refrigerator and allow to sit at room temperature for a few minutes so they can become pliable. Carefully pour the blueberry filling into the chilled bottom pie crust. Strew the butter pieces over the blueberry filling. Moisten the edges of the pie shell with a little water and then place the top crust over the blueberries. Tuck any excess pastry under the bottom crust and then crimp or flute the edges using your fingers. Brush the top (or lattice) with the egg wash and cut slits from the center of the pie out towards the edge of the pie to allow steam to escape. You may wish to cover edge with 2″ strip of foil to prevent excessive browning. Cover the circular pie with plastic wrap and place in the refrigerator to chill while the oven is preheated.

Preheat the oven to 425 F

Place an oven rack at the lowest level and place a baking stone or sheet pan on the rack while it preheats.

Set the round pie on the baking stone or sheet pan lined with parchment paper or foil about 2/3 of the way down. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbly and thick. If the edges of the pie are browning too much during baking, cover with foil.

Remove the round blueberry pie from the oven and place on a wire rack to cool for about 2 or so hours before slicing. Resist cutting the pie immediately and then serve warm or at room temperature with round globes of vanilla ice cream.

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