March 14, 2015 | Posted in:Recipes

Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world – including bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you.

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I recently had the pleasure of visiting the Florida Strawberry Growers Association, where I was able to pick ripe strawberries off the plants and enjoy their sun-sweetened perfection. For Pi Day, I wanted to capture and accentuate the delicious perfection of fresh strawberries. Spring or summer, fresh strawberries are abundant and you will want this delicious pie at your next family gathering or BBQ.

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Fresh Strawberry Pie

Ingredients
Chilled pie dough for one, single crust 8-inch or 9-inch pie*
4 cups ripe, fresh strawberries, hulled and quartered (About 2 quarts of whole strawberries)
2 Tablespoons Easy Vanilla Syrup
1/2 cup favorite jam (I used Sunchowder’s Emporia [Florida] Strawberry Jam, purchase online here or in person here.)
1/4 sugar, if needed, based on the ripeness of strawberries
1 teaspoon vanilla bean paste
1 egg yolk
1 tablespoon heavy whipping cream
Additional whipped cream for topping
* Or 1 box shortbread cookies, such as Girl Scout Shortbread cookies (Trefoils)

Directions
Use favorite pie crust recipe or store bought crust. Press dough into pie dish and if needed, trim dough to fit the pie dish. Crimp pie crust edges and pierce the bottom and sides of the crust multiple times with a fork to ensure even baking.

Line the pie crust with aluminum foil, pressing the aluminum foil against the crust. Fill the foil lined crust with pie weights or dried beans. Refrigerate 30 minutes (or freeze for 10-15 minutes) to fully chill dough prior to baking. Preheat oven to 425 degrees.

When dough is properly chilled, reduce oven temperature to 390 degrees, place the pie crust in the middle rack of the oven. Bake pie crust 25 to 30 minutes or until the crust is golden. Carefully remove foil with pie weights or dried beans from baked pie crust.

Whisk egg yolk and cream in a small bowl and brush bottom and sides of crust with egg wash. Bake until egg wash is dry and shiny, about 5 minutes. Cool crust completely on pie rack prior to filling.


*If using optional cookie crust

Place shortbread cookies into zip top bag and crush, or pulse in food processor until cookies are fine crumbs. Spoon cookie crumbs into individual ramekins or jars. Tamp down crumbs to create even crust thickness.

Wash, hull and quarter 2 quarts of ripe strawberries, or until you have about 4 cups cut strawberries. Place in medium mixing bowl, Add 2 tablespoons Easy Vanilla Syrup to bowl, mix until incorporated and set aside to let strawberries macerate.

Add 1/2 cup jam to a small saucepan and warm thoroughly over medium low heat. Add vanilla bean paste. Add sugar, if needed, and stir until sugar is completely dissolved into mixture. Remove from heat and cool.

Add cooled jam glaze to bowl with 4 cups of cut strawberries. Gently mix until strawberries are well coated with glaze. Pour strawberry filling into cooled pie crust. (Or individual ramekins/jars)

Cover finished pie with tin foil and refrigerate for 3 hours (or more) to chill completely and set filling. Serve with whipped cream and enjoy!

Enjoy a slice from the Pi(e) Day Bloggers:

Psssssst! Disclaimer: I did not receive any samples or compensation from Sunchowder’s Emporia, I just like this tasty jam made with fresh, quality ingredients. Use whatever jam and flavor you prefer! This recipe was developed and tested by Lisa at TasteCookSip.com.

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I enjoy writing about and participating in the food, wine and culinary scene in Central FL in my off hours. I started Orlando Uncorked, a local non profit wine education group, to promote the approachability of wine and donated our event proceeds to local area charities. The popular wine tasting events grew into structured wine classes and finally, food and wine writing for Orlando Home & Leisure Magazine and The Seminole Chronicle. Thanks for stopping by and if you'd like to join in on my fun, follow me on Twitter, Instagram, Untappd, Drync & Vivino @WineChix . Cheers!

31 Comments

  1. Katie @ Recipe for Perfection
    March 18, 2015

    Leave a Reply

    Mmm… strawberries! My mom and I were just talking about strawberry pie the other day. This might be a good one to surprise her with on Mother’s Day!

  2. Lauren @ Sew You Think You Can Cook
    March 18, 2015

    Leave a Reply

    So jealous!! Florida strawberries are the best!! (I moved from Florida to Ohio and now I can’t get them.)

    • Lisa Wilk
      March 25, 2015

      Leave a Reply

      Lauren, I think I ate enough for both of us. 😉 I hope spring is springing up in Ohio!

  3. Erin @ The Spiffy Cookie
    March 16, 2015

    Leave a Reply

    Oh my gosh I already love strawberry pie but with a shortbread crust!? Amazing.

  4. Stacy
    March 16, 2015

    Leave a Reply

    I am so envious of you for two reasons, Lisa: You got to pick strawberries already and you have some of Wendy’s gorgeous jam! This is a beautiful pie and I’ve pinned it twice. Once on Pies and Tarts and once on my Recipes to Try board.

    • Lisa Wilk
      March 16, 2015

      Leave a Reply

      Stacy, thanks so much and I promise, spring is coming! Thanks for pinning and I hope you enjoy!

  5. Amy | Amy's Cooking Adventures
    March 14, 2015

    Leave a Reply

    Yum! This pie makes me think of spring and sunny weather!

  6. heather | girlichef
    March 14, 2015

    Leave a Reply

    This is gorgeous – I love how beautiful and bejeweled the strawberries look! And I FOR SURE would us gs cookies as the base…I love them!

    • Lisa Wilk
      March 16, 2015

      Leave a Reply

      Heather- We LOVED the Girl Scout cookie base, those Trefoil shortbread cookies are the best!

  7. Lora @cakeduchess
    March 14, 2015

    Leave a Reply

    I’ve been loving all the fresh strawberries I find at every market these days. This pie is what I’ll make next when I get more berries. Love it for Pi(e)Day, Lisa!

    • Lisa Wilk
      March 16, 2015

      Leave a Reply

      Thanks so much, Lora. We are swimming in strawberries here. I’ve made 2 batches of jam, a batch of compote and the list goes on. How lucky are we to live in Florida! :)

  8. Rachel @ {i love} my disorganized life
    March 14, 2015

    Leave a Reply

    I love a good fresh fruit pie! Looks so good!

  9. Terri/Love and Confections
    March 14, 2015

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    This seriously looks good! Did you save me a slice? I won’t blame you if you didn’t because I would gobble this up instantly. Thanks for joining in the fun!

    • Lisa Wilk
      March 14, 2015

      Leave a Reply

      Terri, Next pie! We had Pie for breakfast! #BreakfastOfChampions! Thanks so much for organizing, it was super fun to come up with a fresh pie recipe!

  10. Wendy Read
    March 14, 2015

    Leave a Reply

    Gorgeous Lisa! I love the look of this and so honored you used my jam :) I will be sharing on my page as well and hope that our paths will cross soon. Warmly, Wendy

    • Lisa Wilk
      March 14, 2015

      Leave a Reply

      Wendy, Thanks so much for your nice words…and your amazingly delicious jams!! I stock up regularly when at East End Market. :)

  11. Wendy, A Day in the Life on the Farm
    March 14, 2015

    Leave a Reply

    I am so jealous that you already have fresh strawberries. I am going to have to wait for a few months before I try this fantastic recipe.

    • Lisa Wilk
      March 14, 2015

      Leave a Reply

      Thanks for checking us out and I’m wishing for spring soon for you!

  12. avril
    March 14, 2015

    Leave a Reply

    Happy Pi Day! You did a beautiful, beautiful job on your Strawberry Pie! I can’t wait until strawberry season arrives here in NH :-)

    • Lisa Wilk
      March 14, 2015

      Leave a Reply

      Avil, Thanks so much. Soon, for you. We are rolling in them now. 😉

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