I made pies in honor of pi day (at the insistence of my youngest, although it wasn’t a hard sell). My favorite crust recipe is the Featherlight Vinegar Pastry from The Gluten-Free Gourmet Cooks Comfort Foods, by Bette Hagman. She uses her own “Featherlite” flour mix, but I’ve found King Arthur’s Measure-to-Measure flour is very similar and works well.

The crust recipe is for 2 crusts, so I used the first for my youngest’s favorite: Chocolate Chip Pie. I use this recipe, which is awesome as is. Either Gluten-Free flour or Heritage Wheat Flour work fine for the added flour.

The second crust I blind-baked with pastry weights, but made the mistake of removing the weights and cooking it a little longer. It puffed up and cracked. Ugh. Here is a good site for crust crack issues, especially creating a spackle for cracks and using an egg wash to keep the filling from seeping. The recipe I used for the custard was easy and tasted good is from The Better Homes and Gardens New Cook Book. I won’t put the nutmeg on top before baking, as in the instructions, because it did strange things to the surface. I don’t know why I don’t make this more often, though. Yum.

Happy Pi Day! And yes, my pies are round. I also scheduled the post for 3-14 1:59, which makes me happy.