- For Crust:
- 350g all purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 sticks butter, cold
- ¼ cup bourbon, Woodford Reserve preferred – use booze in the crust because A: it helps tenderize it and B: being slightly wasted helps you contemplate the infinite nature of Pi!
- For Filling:
- ⅔ cup / 3.5 oz / 100g light brown sugar
- ⅓ cup / 1.5 oz / 45 g flour
- ¼ teaspoon fine grain sea salt
- ½ teaspoon freshly ground allspice (allspice because Pi encompasses all of infinity!)
- 2 sprigs thyme (prefer. lemon thyme) ~ ½ t. of leaves – we use thyme not only because it is delicious: but because, well, it’s a pun for time!
- 2 pounds of 3 different berries – 1 pound frozen or fresh wild blueberries, ½ pound blackberries and ½ pound ollalieberries is my preferred ratio. 3 for Pi, obviously!
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1 egg plus 1 tablespoon water, whisked
- Large grain sugar, for sprinkling
- First make your crust. Mix together dry ingredients. Cut your butter into cubes, using your fingers work into your flour mixture until you get coarse crumbs. Add bourbon and work into a ball. Wrap in plastic and refrigerate 4 hours or overnight.
- Resting is a critical part of pie dough making. If your pie dough is shrinking, it’s because it hasn’t rested enough. So let it chill in the fridge a few hours. Pour yourself a glass of bourbon while you wait and meditate upon the mathemagical glory that is Pi!
- Make the filling by combining the sugar, flour, salt, allspice, and thyme in large mixing bowl. Add the berries, and toss gently until well combined. Set aside.
- Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed.
- Fill the crust with the berries, drizzle with lemon juice, and dot with the butter.
- Trim the top crust a bit if needed, cut out some digits of PI numbers into the top crust (or glue on pastry numbers with egg wash after you have completed the pie, as you prefer). Brush the rim of the bottom crust with a bit of egg wash, then top with the top piece of pie crust. Press the top and bottom crusts together at the edges.
- Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers. Brush the crust with more of the egg wash and place in the oven for about 45 minutes – until the crust is deeply golden.
- Check your pie regularly after 25 minutes. If you need to foil the edges of the pie – pull it out and do so – this way the edges wont get too dark and dry. Optionally sprinkle with large-grain sugar about 25 minutes in – for a little extra crunch and sweetness. Let cool a bit, slice and serve.
- Calories: 1104.66 kcal
- Sugar: 47.41 g
- Sodium: 470.12 mg
- Fat: 54.75 g
- Saturated Fat: 33.21 g
- Trans Fat: 2.09 g
- Carbohydrates: 133.95 g
- Fiber: 14.95 g
- Protein: 15.33 g
- Cholesterol: 176.73 mg