• Pi is the ratio of the circumference of a circle to its diameter. It’s not equal to the ratio of any two whole numbers, so an approximation – 22/7 – is used in many calculations.
• Pi is essential in architecture and construction and was used frequently by early astronomers.
• Pi has been known for about 4,000 years, but it started to be called by the Greek letter only in the 1700s.
• There are no occurrences of the sequence 123456 in the first million digits of pi.
• The true “randomness” of pi’s digits – 3.14 and so on – has never been proven.
• Pi Day started 28 years ago at San Francisco’s Exploratorium. Physicist Larry Shaw, who worked in the electronics group at the museum, started celebrating pi on March 14, 1988, primarily with museum staffers. The tradition has grown to embrace math enthusiasts from all walks of life. For more about Pi Day, visit www.piday.org.
• To 31 decimal places, the celebrated irrational number that never ends is 3.1415926535897932384626433832795. If you want to appreciate what it looks like to 10 thousand digits, click here.
• March 14 also happens to be Albert Einstein’s birthday.
Celebrate with this fresh berry pie recipe from The Organic Kitchen Garden 2014 wall calendar – Ann Lovejoy.
We thought this was a patriotic way to use up some of your ripe raspberries.
The Perfect Pie Crust
For variety, add a bit of cardamom, coriander, cinnamon or nutmeg.
1¼ cup whole-wheat pastry flour
1¼ cup unbleached white flour
1 teaspoon sea salt
8 ounces (2 sticks or 1 cup) unsalted butter, very cold
¼ cup cold water
Sift flours and salt together. Chop butter finely and rub into flour with your hands or pulse in a food processor. When the texture is similar to coarse cornmeal, begin adding cold water a spoonful at a time until the dough forms a loose ball. Cover the dough and chill well (2-3 hours). Divide dough in half. Roll 1 half into a 12-inch circle and place in a pie dish. Then roll the other half to drape over a filled pie. Makes 2 crusts
Raspberry Ginger Pie
Prepare berry and fruit pie fillings in buttered
pie dishes. Wrap well and freeze. When ready
to use, slide filling into a crust and bake, adding
10-15 minutes to baking time.
6 cups raspberries (fresh or frozen)
3/4 cup dark brown sugar
1/4 teaspoon sea salt
1/4 cup candied ginger, finely chopped
3 tablespoons instant tapioca
1 tablespoon unsalted butter
2 pie crusts
Preheat oven to 400˚F. Combine raspberries,
sugar, salt, candied ginger and tapioca, and
mix well. Pour into an unbaked pie shell, dot
with butter, top with second crust, flute edges
and slash top 3 times. Bake at 400°F for 15
minutes, then reduce heat to 350°F and bake
until brown and bubbly (30-40 minutes). Cool
30 minutes before slicing. Serves at least 6.