The name of this blog is not just a math pun. (Get it, pie are round, not πr2!) I also really, really love pie. Of all the things that I create in the kitchen, pie is probably my favorite. And, it can be any kind of pie—strawberry, blueberry, peach, you name it. I must admit a strong preference for fruit pies however. Not to give cream, or other types of pie short shrift, mind you. But if it’s a fruit pie…well, it has fruit! It’s not just dessert, it’s healthy! (Right?)
My pie obsession isn’t entirely new. As my mother would be happy to tell you, at some point in elementary school I declared that apple pie was my favorite smell in the world. This is probably still true.
What is new is the fact that I’m no longer just the pie eater—I’m also the pie maker. The transformation from one into the other came about in large part because I was seeking out a culinary challenge. It seems that many people are intimidated by pie crust; making pie crust is perceived as a time-consuming task whose prospects for success are uncertain at best. With that in mind, I set out to master the art of the crust.
Pie are Round 