World Pi Day: A piece of the pie! - Hindustan Times

World Pi Day: A piece of the pie!

ByAbigail Banerji
Mar 23, 2023 05:07 PM IST

Bake up a storm to celebrate Pi Day, here are a few pies from around that world that you can cut a slice off

The mathematical constant that has left several generations perplexed – π (Pi). To celebrate because the numerical date (3.14) represents the first three digits of pi. It is an annual celebration that was founded in 1988 by Larry Shaw, an employee of the Exploratorium, a science museum in San Francisco. It also just happens to be the birthday of Sir Albert Einstein. To celebrate, a variety of pies can be gorged on. Here are some exciting pies that you can grab a slice out of.


Shepherd’s pie, UK

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“In the olden days, the shepherd’s pie was a creative way to combine leftovers from other meals to make a new dish that was appealing yet filling,” explains Sidney Ducnha, Director of Culinary at Sofitel Mumbai BKC. This classic British comfort food is traditionally made with ground lamb cooked with vegetables and topped with fluffy mashed potato. It is baked till the golden and crispy. This savoury dish is said to have got its name due to the fact that shepherds look after goats and lambs and the potatoes represent the sheep’s fleece.

Spanakopita Pie (Shutterstock)
Spanakopita Pie (Shutterstock)

Spanakopita Pie, Greece

A savory cheesy spinach pie, the spanakopita comes from Greece and is a encased in a flaky phyllo dough covering. This versatile pie can be served hot or cold, as a main dish with salad or as a accompaniment to a meat main. The filling it made up of a “blend of cheese and spinach with a layer of maccheroni, which is long and thin pasta,” says Chef Hiren, Millo, adding, “This dish is popular among the tourists in Santorini (Greece), which sees people from diverse parts of the Europe and the world.” The secret to a flaky and crunchy exterior is a relatively dry interior as spinach is known to lose a lot of water in the cooking process.

Buko Pie (Shutterstock)
Buko Pie (Shutterstock)

Buko Pie, Philippines

A Filipino coconut custard pie, this rich yet light dessert is made using several parts of the tender coconut. It is considered a specialty of the province of Laguna. The creamy filling it made with the flesh and water of the tender coconut, eggs and condensed milk. Chef Viraf Patel, Neuma, says, “I was working in a restaurant in the Philippines, when I chanced upon the Buko Pie. Normally, I would steer clear from desserts but the savoury pie crust filled with a sweet tender coconut filling, I ended up having a few slices instead of one.” It can be served as a dessert at the end of the meal or for a midday snack with a hot or cold beverage.

Apple pie (Shutterstock)
Apple pie (Shutterstock)

Apple pie, USA

This classic American dessert actually originates from England and many European countries have their own versions of it. “In the colonial era, apple pies had a lot of nostalgic value. It was cooked on every special occasion such as Thanksgiving and Christmas,” says Jugali Nadkar, director - Food and Beverage, La Poz Place. The flaky buttery crust is made using flour and butter and kneading into a dough. The filling is made with sliced apples cooked in sugar, salt and spices such as cinnamon and nutmeg. In order to retain the juices in the crust, bake the apple filling in the crust instead of cooking it separately.

Pie de Limón (Shutterstock)
Pie de Limón (Shutterstock)

Pie de Limón, South America

Made in parts of South America, this is a lime pie paired with a meringue on top. It is thought to be a take on the lemon pies that are popular in England. The pie de Limón is famous in Peru, while the Mexicans make the pay de limón. Both these pies use limes, either key limes or the tangier Peruvian limes. To cut through the acidity, leche condensada or condensed milk is used to make the custard. The crust is made with crushed crackers mixed with butter and pressed into a tart shell.

Quiche (Shutterstock)
Quiche (Shutterstock)

Quiche, France

A quiche is a French tart that is made up of a pastry crust filled with savoury egg custard and pieces of cheese, meat, seafood and vegetables, shares chef Sagar Phansekar, Bluebop Café. Although a classic dish from French cuisine, historical records show that the Quiche Lorraine originated in the medieval kingdom of Bezirk Lothringen, Germany. Later on, the French later occupied the area and renamed it Lorraine. The word quiche originates from the German word kuchen, which means cake.



90gm Refined flour

50gm unsalted butter

3gm salt

1 egg yolk

For filling -:

100 gm Bacon

25 gm gruyere/mozzarella

100 ml fresh cream

100 ml doubl cream

2 eggs

Pinch of nutmeg


In a bowl mix flour ,butter,egg yolk and salt and mix it to form a dough with spoonful of water to form a dough.

Keep for resting in a refrigerator then roll it out as thinly possible.

Take the small size ring and line the tart trim the edges,lightly prick it with fork and chill it for few more minutes.

Blind bake it at 180C for 10 minutes

For the filling, take all the ingredients and grated cheese along with chopped bacon.

in a bowl mix cream and eggs along with nutmeg powder and make custard mix with the cheese and bacon and fill into the tart shell.

Bake it at 170C for 20 minutes .

Let it settle on the cooling rack. Serve warm.

Inputs by Sidney Ducnha, director of culinary, Sofitel Mumbai BKC

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