Happy Pi Day!

Do you know what today is? It's Pi day! No, that's not a typo—if we have any geeks out in the audience, you probably know that today is "Pi Day" 3.14159!

Because today is officially Pi Day, and because my husband and I really, really, really love pie, I'm going to pass along our favorite pie crust recipe. Making dough is more of my husband's realm, and after trying pie crust after pie crust (did I mention we like pie?), he's dubed this one his favorite. Personally, I think he likes it the best because it has a little alcohol in it, and what's not to like about that? 

This crust is flaky and holds up really well without being too heavy or overpowering. Having a good crust turns a good pie into a delicious pie. My husband also comments that it's really easy to make and freezes really well.

These blueberries were extra juicy, but even the crust still held its own!

Pie Crust: 

from Alton Brown

Ingredients:
6 ounces unsalted butter, cut into 1/2-inch pieces, cold
2 ounces shortening cut into 1/2-inch pieces, cold
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar

Directions:


Place butter, shortening and applejack into the refrigerator for 1 hour. In food processor, combine flour, salt, and sugar by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until the texture looks mealy. Add shortening and pulse another 3 to 4 times until incorporated.

Remove the food processor lid and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic and refrigerate for at least 1 hour and up to overnight.

Are you celebrating Pi day? What's your favorite pie?