Pi Day

Today is Pi Day - March 14. And a very unique day for math enthusiasts, because this year, at 9:26:53, the first ten digits of Pi aligns with the date and time -  3.141592653, at 53 seconds after 9:26. Actually I'm not too good at math and each year when I hear it is Pi Day, I have to try to remember from high school classes what Pi is! In case that is you also, Pi is the ratio of a circle circumference to its diameter, always the same no matter the size of the circle. Pi Day as a designated day was established in 1988 (after I was in high school), by a physicist and in 2009 the House of Representatives passed a resolution supporting Pi Day. By the way, it is also the birthday of Albert Einstein.
My pie making skills are not much better than my math skills, but one of the things I'm working on! This year for my husband's birthday, I made a butterscotch pie, he's always had fond memories of those his mother made. He was kind enough to appreciate it and not compare it to his mother's. This recipe for crust is one I've settled on as being the best to work with. Its from Taste of Home and can be made ahead of time and even frozen.

Pie Crust
2 1/2  cups all-purpose flour
1/2 tsp. salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 Tbsp. ice water
    In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.  
    After chilling, roll dough out on a lightly floured surface, one half at a time to a 1/8-inch thick circle; transfer bottom dough to pie plate. Trim pastry even with rim.
    At this time, according to the type of pie, bake the crust for a pre-baked crust, or fill and top with the second half for a fruit pie, or fill and bake for a pumpkin or custard pie. Bake in a 375 degree preheated oven.

Some tips I've found for pie crusts:
* Ice water is important, it prevents the butter from melting while you work with it.
* Keep the ingredients cold.
* The cold butter in the dough will melt when baked, creating a light fluffy crust.
* Use butter and shortening for flavor and flakiness of butter and tenderness of shortening.
* Don't overwork the dough, it will come together as it rests.
* Acid helps the pie dough set up. Some recipes call for vinegar or sour cream.
* To prevent shrinking, do not stretch the dough into the pie plate or over the top of the pie.
* To place the rolled out dough in the plate or on top, roll it gently over the rolling pin.
* Butter the pie plate, if fruit juice seeps under the crust it won't be so hard to remove the pieces.
* 5 cups of fruit is the magic number for fruit pies.

Butterscotch Pie

Photo is after the pie was cut and refrigerated a few days,
not the best image, but still good tasting!  

6 Tablespoons butter
6 Tablespoons all-purpose flour
1 1/2 cup packed brown sugar
2 cups milk
1/4 teaspoon salt
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
1/4  teaspoon cream of tartar
1/2 cup sugar

Directions:
1. In a saucepan, melt the butter. Remove from heat; add flour and stir until smith. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook
and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return ll to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell.
2. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
3. Bake at 350 degrees for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.