Making Math Edible: Happy “Pi” Day from The Grape Girls

Posted on March 14, 2016


Happy Monday, Grape Lovers. And Happy Pi Day!

Ahhh, March 14….the day before Shakespeare’s ominous Ides, three days before we all embrace our Irish side, a seemingly normal day in the middle of a blooming month. Yet 3/14 has become a day among days in the mathematics world. Remember in high school when you learned about Pi (Greek letter “π”), the infinite number that has been calculated to over one trillion digits beyond its decimal point but more commonly approximated to 3.14? For obvious reasons, math nerds and non-nerds alike unite on this day to honor the number that never ends…and we, The Grape Girls, are no exception.

While we aren’t that great at the MATH side of life, we ARE really great at the WINE side of things. So we decided that the only wine-craveyon-counoise-2013-1appropriate thing to do to celebrate Pi Day GRAPE GIRL style was to make a Tipsy Wine Pie. And that’s exactly what we did! We sought out a recipe from Irvin Lin over at to give his “Boozy Blueberry Cherry Red Wine Pie” a try (full recipe below). Using a 2013 Counoise (pronounced coon-WAHZ but, like, with a French accent) from our friends at Craveyon Cloud Wines, this effortless wine added just the right amount of peppery spice to complement the bursting berries the pie called for. BONUS: Craveyon also has a fun take on a label…each one, with a unique Banksy-inspired image on front, feels more like a piece of art than a brand label, and the back looks like what you’d get if you googled “Craveyon”. We DIG it.

“Introducing the rouge dark horse, Counoise. If you were to cut into the jugular of Paso Robles, Craveyon’s Counoise would flow from its veins.”

Take aways: The Wine? Delicious. The Pie? TO DIE for. Have a boozy pie recipe of your own? We want to know! Shout us out on Facebook,  Twitter or Snapchat (@thegrapegirls) or Instagram (@anywineanytime) and give us your best. Make sure you use the hashtag #TipItandSipIt…on #PiDay and EVERY day!

We HEART you, after all!

xo Lo & Tee

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’s Boozy Blueberry Cherry Red Wine Pie Recipe (long name, AMAZING pie)

*SPOILER ALERT* We didn’t make the crust. We bought ours, because we were short on time. Ours still turned out SUPER yummy, but I bet if you made the crust, it’d be equally as delicious

Whole Wheat Pie crust
155 g (1 cup) whole wheat flour
225 (1 1/2 cups) of all purpose flour
25 g (2 tablespoons) white sugar
1 teaspoon salt
285 g (1 1/4 cups or 2 1/2 stick) of cold unsalted butter, cut into 1/4″ cubes
1/4 cup of cold vodka
1/4 cup of cold ice water

Blueberry Cherry Red Wine Filling
3 cups of sweet bing cherries
3 cups blueberries
1/2 cup red wine (pick something big and juicy)
35 g (1/4 cup) cornstarch
200 g (1 cup) white sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
zest of a medium lemon

1 large egg, separated for wash
granulated white sugar to sprinkle on top

1. Place the flours, sugar and salt in a large mixing bowl. Take a balloon whisk and vigorously stir the dry ingredients until they are uniform in color. Sprinkle the cubes of butter over the flour, and then, using your hands, toss the cubes with flour, coating them with the flour. Using your hands again, squeeze the cubes of butter flat, until all the butter has been flattened. Then start rubbing and squeezing the flour and butter together, until the ingredients start to clump together.

2. Sprinkle the water and vodka over the flour butter mixture and toss with a fork until it forms a dough. If the dough seems too wet, sprinkle a little more flour onto it and fold it in, but the dough is meant to be tacky wet. Gather 1/2 of the dough and flatten into a 1/2” thick disk. Wrap tightly with plastic wrap and repeat with the other half of the dough. Place both disks in the refrigerator for an hour or overnight.

3. While dough is chilling, pit the cherries and add them with the blueberries, along with any accumulated cherry juice, into a large mixing bowl. Place the red wine in a glass measuring cup or small bowl, and then add the cornstarch and sugar to it. Stir to dissolve (the sugar won’t completely dissolve). Pour the red wine mixture (scraping out any sugar on the bottom) over the cherries and blueberries and add the vanilla, almond, cinnamon and lemon zest. Toss to coat the fruit.

4. Once the pie dough has chilled, preheat the oven to 425˚F. Take one disk of the dough out and roll it out on a generously floured surface to form a 10” disk. If the dough is too sticky, add more flour to the rolling surface and the dough surface as well (this dough is really forgiving because of the vodka and can take as much flour as you want to add to it). Fit the disk into a 9” pie pan. Take the second disk and repeat the process by rolling it out to a 10” disk. Cut the disk into 10 to 12 strips.

5. Take the egg white and add 1 tablespoon of water to it. Using a fork, whisk the egg white until it foams. Then brush the inside of the pie dough completely. This will help keep the dough from getting soggy. Pour the cherry-blueberry filling into the pie shell.

6. Place the longest strip of pie crust over the filling in the center and turn the pie 90˚ and place the second longest strip perpendicular to that in the center of the pie. You should have an “X” on the pie. Turn another 90˚ and place the third and fourth strips of dough on the right and left of the center strip. Now turn another 90˚ and place two more strips of dough, lifting up the strips to “weave” the strips above and below the placed strips. Continue until you have topped the entire pie, saving the short pastry strips for the ends of the pie top. Decoratively crimp the sides of the pie, folding the ends of the top crust into the edges.

7. Take the egg yolk and add 1 tablespoon of water to it. Using a fork whisk the egg yolk until it foams. Then brush the top of the pie crust completely with the egg wash. Sprinkle white sugar over the top of the pie crust (I never measure, I just sort of sprinkle until there is an even coating of the sugar on top).

8. Place the pie on a baking sheet with edges to help facilitate easy removal of the pie and to catch any drips. Bake the pie at 425˚F for 15 minutes, and then reduce the heat to 350˚F and bake for an additional 45 minutes to an hour. You want the filling to be thick and bubbling in the middle. If the crust edges are getting too brown, put a piece of aluminum foil over the edges to prevent it from burning. Cool to room temperature before serving.

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