Any excuse to bake something, my pie skills are not top game but with the assistance of my daughter we managed to bake a pair of non-standard cast iron pies to celebrate the dad-jokiest of days.
We doubled the recipe below to make a six inch mini (or as the teenager would have it, personal) pie and a super-large double-dip pie in the big ol’ twelve inch lodge pan.
Pi day also falls at the wrong time of year for some proper fresh fruit, so where we’d have a couple thousand baking apples to work with in August, in March we used our fallback: cherry and blueberry pie filling from a can.
1/2 pound lard
2.5 cups flour
1 teaspoon salt
1/2 cup orange juice
1 can of pie filling
The flour, salt and lard got mixed up roughly in a bowl, being careful not to overwork. Unlike with a good gluten-strong bread, pastry and gluten are cautious friends and too much gluten development makes for chewy crust where a flaky pastry is preferred. Blend lightly, my friends. Oh so lightly.
When just mixed, the orange juice was combined in and the whole thing was wrapped tight for a couple hours of rest in the fridge.
Rolled out, panned up, filled, and topped, we baked these at 475F for ten minutes then dropped the heat to 375F for a finishing bake watching for the desired browning. The filling was pre-cooked, so the cast iron pan on the bottom and the hot air on top ensure the whole thing is cooked through.
Happy Pi Day. Enjoy something round!