Happy Pi Day! We always celebrate this day in my house with, of course, a pie. It is the perfect occasion for a pie and is made even better by the March timing because some new fruits are starting to come in season (of course the citrus is good this time of year, but in California the berry season is just in its infancy).
I always think that I can’t wait to celebrate pi day with my children one day because we can show them how to find the circumference AND how to make a pie.
This year I went for a strawberry pie and decided to make a sort of pb&j pie by adding peanut butter to the pie crust. It turned out really well and I will definitely be making again!
It gave the serious pb&j vibes I was hoping for, so that is amazing.
The recipe is also quite easy and feel free to add more or less peanut butter to the crust depending on your preference. As a warning, peanut butter does tend to dry out doughs, so you may require more water to have a workable consistency.
2 cups flour
2 teaspoons sugar
1/4 teaspoon salt
5 Tablespoons peanut butter
6 Tablespoons vegan butter
1/4 cup ice water (this may vary depending on how dry the air is, so just add until dough holds shape)
Directions: In a food processor, combine flour, sugar, and salt and pulse a few times. Add peanut butter and butter, then pulse until the texture of breadcrumbs. Add ice water until dough holds together.
Roll out into thin flat disk, then place in pie dish. Chill.
Once crust has chilled for 30 minutes, dock the dough and blind bake at 400 degrees Fahrenheit for 20-30 minutes. This could take more or less time depending on oven and how chilled the dough is, but bake until the edges of the crust are lightly browned.
2 pints fresh strawberries (frozen should be fine too)
Juice of one lemon
1 cup sugar
4 Tablespoons corn starch
3/4 cup water
Directions: Remove the leaves from the strawberries and roughly slice and chop. The pieces can remain rather large because they will cook down.
Whisk together the corn starch and water to form a slurry.
Put strawberries into a large pot on high heat with the lemon juice, slurry, and sugar. Bring to a boil, stirring occasionally. Once boiling, reduce heat and let simmer for around 15 minutes, or until thickened. Once the mixture has thickened up a bit, remove from heat and let cool.
Place in container and let the mixture cool/thicken more in the fridge for at least an hour.
Once the pie crust is baked and cooled, add the filling, then place back in the fridge to continue setting for at least a half hour.
Slice and serve! I served this with coconut whipped cream and it turned out really well.