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Pi Day 2015: Circle foods to eat in honor of the Day of Pi

The best kind of math is the math that involves food. 


Saturday, March 14, is Pi Day — honoring the number that represents the ratio of the circumference of a circle (all the way around) to the diameter of the circle, according to It’s an irrational number, which means it has an infinite number of digits after the decimal.

Pi Day 2015 is a unique one, as the date 3/14/15 reflects the first few digits of the infinite sequence: 3.1415… 

You can read the first million digits of Pi on Pi Day, or eat your way through circular foods all day to celebrate, no matter how you calculate. 


  • Bagel
  • Donut (no long johns!) 
  • Pancakes 
  • Waffles
  • Cheerios


  • Tortellini pasta 
  • Cheese quesadilla 
  • Pizza
  • Sandwich on pita bread rounds 
  • Pretzel rounds with hummus 
  • Hard boiled eggs 


  • Eggplant parmesan
  • Hamburger or veggie burger 
  • Quiche 
  • Chicken pot pie 


Nothing’s more fitting for Pi Day than a round, golden pie made with round fruits. This recipe from Williams-Sonoma uses fresh blueberries baked under a golden crust. For pie-making tips from an expert, plus a fail-proof crust recipe, check out Flavor 574. 

Blueberry Pie 


  • 2 rolled out rounds of pie crust 
  • 4 cups blueberries
  • 1 tbsp. fresh lemon juice, strained
  • ¾ cup sugar 
  • ½ tbsp. finely-grated lemon zest 
  • ¼ tsp. salt 
  • ¼ tsp. ground cinnamon 
  • 1 tbsp. cold unsalted butter, cut into small pieces 


  1. Fold one dough round in half and transfer to 9-inch pie dish. Unfold and ease into the pan without stretching. Pat into the bottom and side of the pie pan. Using kitchen scissors, trim the edge of the dough, leaving three-fourths of an inch hanging over. Set aside with remaining dough. 
  2. Place the blueberries in large bowl and sprinkle with lemon juice. Toss to coat. In a separate bowl, stir sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle sugar mixture over the berries and toss to coat evenly. Transfer to dough-lined pan and dot with the butter. 
  3. Fold reserved dough in half and place it over the filled pie. Unfold and trim neatly or use lattice as desired. Leave one inch to hang over, then fold the edge of the top round under the edge of the bottom round and pinch to seal. Using a small paring knife, cut an asterisk about five inches across in the center of the pie to allow steam to escape. 
  4. Place the pie in the refrigerator for 20 to 30 minutes before baking, until the dough is firm. 
  5. Preheat oven to 375 degrees and place pie on a rack in the lower third part of the oven. Bake 50 to 60 minutes or until crust is golden and filling is bubbling. Let cool for about two hours to set, then serve. 

What is your favorite round food to eat on Pi Day? 

Follow digital producer Danielle Waldron on Twitter @DanielleWaldron.  

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