Wicked Good Pie Crust. [Photograph: WickedGoodDinner]

In honor of Pi Day this past Sunday, March 14, we devoted our Weekend Cook and Tell to the baking of all sorts of pies. (Can you tell we're big fans of Pi Day here?) With no limitations on what sort of pie was appropriate (sweet or savory) for this challenge, the responses flooded in. Take a look at some favorites.

As an Crisco National Apple Pie Champion WickedGoodDinner knows that every great pie starts with a perfect crust. Her crust-making method includes these three helpful tips: Keep it cold, keep it short, keep it chunky.

TheKitchenWitch baked her first pie ever(!) for this week's challenge. The crust was made with lard that a friend rendered from local pigs.

snucci created a St. Patrick's Day Pi Day mash-up with this Grown Up S'mores Pie with Guinness.

dbcurrie went a bit Pi Day mad with two sweet pies—an apple tart and a pi-inspired Pie to Seven Decimal Places and a savory Cow Herder's Pie.

bobcatsteph3 baked up two pies on the 14th—take a look at this Corned Beef Hash Pie and this Blueberry Cherry Pie on Photograzing.

avaryne made a Tarte Tatin from Smitten Kitchen. Though she was a bit worried about a kitchen fire during the caramelizing stage, the end results were worth it.


Guinness and Beef Pie. [Photograph: Katerina]

Moving onto the savory portion of our pies: Katerina decided to celebrate Pi Day and St. Patrick's Day simultaneously with this Guinness and Beef Pie.

radish decided to go the pizza route with this lovely Breakfast Pizza topped with spinach, mushrooms, green onions, tomatoes, and marinated mozzarella.

Pizza was Amandarama's pie of choice as well. She made a White Pizza with Roasted Garlic and Three Cheeses cooked in a cast-iron skillet.

misplacedtexan and friends hosted a Pi Day party to "celebrate our nerdiness as engineers and eat plenty pies!" Sounds like a blast!

Thanks to everyone who baked up something with a radius and diameter for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Curries and More.


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