March 14th is Pi Day, when we celebrate Pi, or 3.14. It’s origin began in 1988, where a physicist named Larry Shaw celebrated Pi Day at the San Francisco Exploratorium. The staff and public there marched around and then ate fruit pies. Then on March 12, 2009 the U.S. House of Representatives passed a non-binding resolution recognizing March 14, 2009 as National Pi Day.
In honor of National Pi Day, we thought it would be the perfect time to make a blackberry cobbler. Well, it’s not really a cobbler. Tricia and I call it a “pie-bler” — a pie/cobbler combo. Pies usually have the crust on the bottom only while cobblers have the crust on top. All I know is I make mine like Memaw showed me with crust on the bottom and the top (with the exception of not making the crust from scratch). Yes, I cheat. Don’t judge! The finished product isn’t beautiful, not gonna lie, but it is really delicious, especially with a little vanilla bean ice cream.
2 frozen pie crusts (I use generic Walmart brand and LOVE them)
4 cups fresh fruit (washed)
2 cups sugar
4 Tbsp flour if juicy (I sometimes add a little more)
Butter (room temp)
Remove your pie crusts from the freezer. While those are thawing, preheat the oven to 425 degrees. Next mix the berries or fruit with the sugar and flour, I kind of do a shovel, lift and flip motion because I don’t want everything to be all squishy. If your mixture is still a little juicy, add a little more flour. One thing to note, if you are using frozen fruit, try not to let the fruit thaw all the way. Your mixture will be a little easier to mix together and less juicy for the time being. Gently spoon your mixture into one of the pie shells. I usually cover a cookie sheet with foil then set the filled pie shell onto the cookie sheet in case there is some spillage while your pie-bler is baking.
Your remaining crust should be thawed enough that if you flip it upside down over the pie-bler mixture, it will start coming out of the pie pan, which is good. This is your unattractive, but tasty top crust. You may have to gently take a knife and help the crust get started by pulling it away from the edges, but it should pretty much come right out then. I smoosh the edges of the top and bottom crusts together and then cut a “+” into the center of the pie. Then take a knife and gently butter the top and sides of the top crust. Put it in the oven for 15 minutes. Chances are the crust has fallen over a little bit. To me, it doesn’t matter, but you may disagree. After 15 minutes, let the heat out of the oven (about 2 minutes) then reduce heat to 350 for about 40 minutes. Remove from oven and allow to cool.
That’s it — super easy when you don’t have to make the crust. Memaw always made her crust from scratch, but I think there’s an art to it and I haven’t mastered it yet. We’ll save that for another time.
Hope you enjoy National Pi Day on Tuesday, March 14th. Make a pie or a pie-bler in honor of the day!