Blueberry Cream Pie with Almond Meringue – Pi Day of the Century!

pie day
Today is the day for Pi(π) and pie fans to unite! The ultimate day to celebrate Pi March 14, 2015 9:26:53 a.m. (3.141592653). These numbers aligned make today the Pi Day of the Century!
Pi Day is celebrated every March 14 by math (and pastry) fans around the world. Pi is an infinite number represented by the Greek letter π, used in mathematics to represent a constant—the ratio of the circumference of a circle to its diameter—which is approximately 3.14159.

You can learn more about the mathematical pi and find fun ideas for celebrating at Pi Day and at exploratorium.edu

OR

Musical celebration of Pi, which is quite beautiful

OR

You could eat pie!

Blueberry Cream Pie with Almond Meringue
Now I know berry cream pie is old school.
Blueberry Cream Pie B&W
Even with meringue. But it is oh so tasty!
Blueberry Cream Pie with Almond Meringue_edited-1 (550x550)

Blueberry Cream Pie

**2/3 cup sugar amount is missing from filling. Yummly won’t allow the edit.**

Blueberry Cream Pie with Almond Meringue – Pi Day of the Century!

Blueberry Cream Pie with Almond Meringue – Pi Day of the Century!

Ingredients

  • Pie Crust
  • 2 cups flour
  • ? cup vegetable shortening
  • 6 Tablespoons cold water
  • Filling
  • 4 cups berries (blueberry, blackberry or combination)
  • ? cups sugar
  • 5 Tablespoons flour, divided
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1 cup heavy cream
  • Meringue
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • 6 tablespoons sugar

Instructions

  • Make the pie crust by working the flour and shortening together. Keep working the dough at this stage until all the flour is moistened.
  • Add water and work in just until mixed.
  • Lightly flour your surface and pin. Dip the dough in flour and pat off excess flour. If your dough sticks to the board, try using a bench scraper or dough cutter instead of adding more flour.
  • Roll dough large enough to fit the 9-inch size of your dish without needing to stretch it up the sides. Transfer dough to your dish by loosely rolling it back over the pin, kind of draping it and place it in your dish. Lightly press into place.
  • Toss berries in 1 Tablespoon flour to help keep firm. Place berries into crust.
  • In a separate bowl, whisk together remaining flour, sugar, cinnamon, cream, salt, and vanilla. Pour mixture over berries.
  • Cover crust edges with foil to avoid burning. Bake in a preheated 400 degree oven until filling is set and crust browned, 35 to 40 minutes.
  • Remove pie and place on rack.
  • Make meringue by adding egg whites, cream of tartar and almond extract to mixing bowl. Whip until frothy and light peaks begin to form.
  • Add one tablespoon of sugar at a time, totally mixing it in before adding another tablespoon then beat mixture until firm peaks form. About 5 minutes
  • Spoon meringue onto hot pie. Be careful to cover entire top of filling to avoid it seeping through meringue. Use a knife or back of spoon to add curls and peaks.
  • Return pie to oven a bake about 10 minutes to brown meringue. Serve warm or cold.
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Maybe you would rather have one of these pies!

Strawberry Pie

Mile High Strawberry Pie

Beef, Butternut & Potato Pie

Beef Squash and Potato Pies

Sour Cherry Pie

Sour Cherry Pie

 

If you REALLY love Pie and can’t get enough, I have a treat for you!

 
THE NORSKE NOOK BOOK OF PIES And Other Recipes distributed by The University of Wisconsin Press.
Bechard-Norske-Nook-Pies-c
I will be reviewing the book shortly and sharing more awesome details!
For now, here is a taste:
lemon cream cheese pie

Photos and recipe reprinted with permission from The University of Wisconsin Press.

Photos and recipe reprinted with permission from The University of Wisconsin Press.

Learn more about the book HERE .

However you celebrate pie and π is up to you. Please stop back and share your pie stories with me anytime!

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