March 14 is national "Pi Day," a great excuse to bake your favorite pie!

Did you know today is national Pi day?  Yes, that's "Pi," not "Pie."  You know, that mathmatical formula you learned so long ago? Pi is the symbol for the ratio of the circumference of a circle to its diametier. Mathematicians describe Pi as "an irrational and transcendental number that continues infinitely past the decimal." Pi is rounded off to 3.14.  Get it?  Today is March 14, the 3rd month and 14th day or also identified as 3/14. There's no better day to celebrate Pi!

Cooking provides an excellent way to reinforce mathematics. I remember when fractions finally made sense to me. It was when my mother taught me to read a cookie recipe. I have passed the knowledge to my children and now fractions are a challenge of the past. To help my mathetmatical friends celebrate national Pi Day, I offer the following recipe for one of my favoriate pies!

Strawberry Rhubarb Pie

2 1/4 cup flour
1 tsp. salt
1/2 cup canola oill
6 Tbsb. cold milk

ombine flour and salt in a mixing bowl. Place the oil in a one-cup measuring device and top with the milk; DO NOT mix. Pour the oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of parchment paper. Top with another sheet of parchment paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top parchment paper off of one crust and flip dough into pie plate. Peel off parchment paper and press dough to fit pan. Save remaining dough for top crust.

5 medium stalks rhubarb, diced
1 1/2 cups strawberries, slices
1 1/2 cups sugar
3 1/2 Tbsp. tapioca
1 1/2 tsp. nutmeg

In a mixing bowl, combine the rhubarb, strawberries, sugar, tapioca and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust. Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool and refrigerate until serving time.