Pi Day will forever more be remembered as 3.14.15 the day the gorgeous, talented and incredibly brave Waylynn Lucas cooked Pi Day Pie with 220 kids. We celebrated Pi Day at the world class chef event I co-founded, All-Star Chef Classic, on March 14, 2015, with Joe Bastianich hosting. On that day my favorite part of the event went from 0-60 (well that happened in the inaugural year – in 2015 it went from 60 to 220).
Kitchen Kids started as my dream to see the chefs of the future, kids, cooking in Restaurant Stadium. What started out as a cooking class for 60 kids in the inaugural year of All-Star Chef Classic went to the kids taking over the whole of Restaurant Stadium and a pie class for 220 in year two. Waylynn Lucas cooked rhubarb strawberry pies – it was pi-day after all and Joe Bastianich flew in to co-host… oh happy times.
The name might have changed to Little Masters but the format’s the same with pastry chef Sherry Yard now leading the class. Le Creuset is still providing the cookware, and 220 lucky kids cooked individual skillet pizzas in 2016 and this year there were two classes making fruit crumbles. My dream lives on and kids continue to get to cook in Restaurant Stadium.
Custard Pie in the Face
And here’s that moment when I thought Remy had broken Waylynn’s nose when he pushed a pie in her face… note to self kids today don’t understand that custard pies should be thrown… you can see the fear in Waylynn’s eyes as she realizes what is about to happen.
Minty and Rémy baked pie with Waylynn to make a promo video – reminds me how much they have both grown in the last couple of years.
Pi Day Pie
By Waylynn Lucas for Kitchen Kids, All-Star Chef Classic, 3.1415
Portioned to make one pie in the Le Creuset Heritage Collection Petite Pie Dish
For the Dough
1/2 cup + 2 tablespoons King Arthur all purpose flour
1 teaspoon sugar
1/8 teaspoon salt
5 tablespoons or ¼ cup butter, chilled and cubed
1 egg, beaten, ½ for dough and reserve other half for egg wash
For the Filling
1 1/2 cups chopped fresh strawberries
1/2 cup sliced fresh rhubarb 1/4″ thick pieces
Pinch of ground cardamom
Pinch of ground clove
1/8 teaspoon ground cinnamon
1/2 teaspoon lemon juice (1/2 teaspoon vanilla extract optional)
2 teaspoons flour
3 tablespoons sugar
- In a mixing bowl rub or cut the butter into the flour, sugar and salt until it resembles fine breadcrumbs.
- Add enough egg to form a dough. Divide dough into two balls and gentle flatten to form two discs. Wrap in plastic wrap and let rest for at least 30 minutes in the refrigerator.
- On a floured work surface roll out chilled dough to approximately ¼” thickness into a circle large enough to cover pie dish (approx. 7 1/2” diameter). Gentle transfer dough to pie dish using the back of the rolling pin.
- Combine fruit together with lemon juice.
- Mix all spices, flour and sugar together separately, mix well. Add dry ingredients to the fruit and stir to combine. Place mixture in pie dish lined with dough.
- Roll out second disc of chilled dough, cut out a small shape in the center and cover the pie. Brush with egg wash and sprinkle with sugar.
- Bake in 350f oven for approximately 25 minutes or until golden brown. Rotate once half way through.
Gallery from All-Star Chef Classic Pie for Pi Day 3 14 15 with Waylynn Lucas and Joe Bastianich