Oh, the joy of having a ridiculous, nonsensical holiday during which to eat more pie. Pi Day, we’re so happy to see you! Though we may not eat 3.14 pies over the course of the day, March 14th—3.14—is a glorious excuse to dig in to any of our sweet and savory pies. Rhubarb is just rounding the bend into its rosy prime. Stone fruit is just a few months away. Roast chicken and veggies offer their cold-weather comfort for another several weeks. Get in the spirit of one of the tastiest holidays around with six of our favorite recipes.
Quick, name a better food than still-warm blueberry pie with a scoop of vanilla ice cream melting on top! We’ll wait. This is a recipe worth busting out the minute you see the pretty little berries at the market. (And if waiting is making you bananas—we have a pie for that—you can use frozen blueberries!)
In the looks and drool-inducing department, cherry pie can compete with blueberry, no problem. Make a plain sugar-dusted crust like this one, or cut the dough into strips and weave a lattice crust for a real show-stopper. The best part about a good slab pie? Plenty of golden-brown crust!
Still bristlingly cold where you are? Not to worry: Winter citrus is your best friend. This generously proportioned Lemon Meringue Pie is a sunny dreamboat with a silky filling. As uncomplicated as it is beautiful, it boasts nearly a full cup of lemon juice, so it sparkles with sweet-tart balance.
A classic for a reason, strawberry-rhubarb pie makes cameos ahead of the pie pack at the start of every year. Talk about the Platonic ideal of sweet and tart flavors; this dessert features one-and-a-half pounds of rhubarb and three pints of berries! (Can we call it a salad?) Key to its deliciousness is that oat streusel on top, making this an option fit for breakfast.
Could you have an entirely pie-centric day this Pi Day? Yes, you could; yes, absolutely. Think sweet and savory: This knockout vegetarian pie features meaty mushrooms carnivores will appreciate, too. There is also a bevy of spring heavy hitters, English peas chief among them. Gruyère adds nutty warmth, and a puff pastry crust makes the whole thing a snap.
Only carnivores in your crew? Make this chicken pot pie. It’s perennially beloved, boasts a five-star review rating, and features that lush harbinger of spring, tarragon. If that’s not enough, there’s also thyme, mushrooms, a luscious phyllo dough crust, and crimped edges made for picking at when no one is looking. Build a whole brunch or spring lunch around this one and have plenty of chilled Riesling and Chardonnay.
Spring is nearly here, but Pi Day is right now. Dig in.