It’s Pi Day: 3.14

It’s crazy that I even know what pi is and even then I barely know what it is. It has to do with math and it has to do with ratio and circles. I stop at circle – really my mind stops at “math” then I coast a little further to “circle”. My stomach goes one step further to a circle of pi (e). Works for me.

Anyway, you can read all about pi and Pi Day here. I’m heading to the kitchen to make a pie. The ratio part is easy – it’s 1:2, one pie, two people = .5 pies per person. I can do that kind of math!

May all your pies come out even on Pi Day!

Recipe For:  Mom’s Berry Pie (or any fruit pie)

Prep Time: Depends on the skill of the pie maker

Cook Time: 35-45 mins

From the Kitchen of:  Mom (Doris Martin)

Year/History of Recipe:

In Feb 2011 I asked my mom for a lesson in pie baking. This is the pie we made.

Berry pie is a favorite of most Martins. As kids we picked wild blackberries in July

along Willow Creek which runs along the property line of the dairy where I

grew up.


 4 cups Berries (thawed if frozen)

1 T lemon juice

1 cup sugar

¼ cup flour

2 T butter

pie dough for double crust pie


Line pie plate with bottom crust.

Mix berries with lemon juice, sugar and flour. Pour into crust. Dot with butter.

Cover with top crust. Cut steam vents.

Mom bakes hers at 425 degrees. 35-45 or until crust is golden and berries are bubbling.

Put a tray under it in case it boils over.

Mom says you can substitute any fruit for the berries. It’s basically the same

recipe no matter what kind of fruit pie you are making.


There it is, my first berry pie - it took all day to make.

There it is, my first berry pie Mar 2011- it took all day to make.

Thank you to my sister Dora for telling me that today is Pi Day while there was still time to make a pie!

You may also like “It’s National Cherry Pie Day!” Click here.