Celebrate Pi Day 2025 with Top Restaurants and Home Recipes

Pi Day (March 14 – 3.14) is a mathematical holiday dedicated to the world’s most famous mathematical constant. In recent years, it has become a fantastic opportunity for restaurants to offer special promotions and creative dishes, and blend mathematics with culinary arts in a delicious way.

Pi Day is an excellent marketing opportunity for food establishments. It seamlessly combines culture, science, and gastronomy, allowing chefs to showcase their creativity and attract visitors with special offers. From classic sweet treats (aptly named due to the π connection) to savory pies and wood-fired circular pizzas, the possibilities for celebrating this fun math event are endless.

Four & Twenty Blackbirds – This Brooklyn bakery has gained a cult following thanks to its seasonally inspired dessert menu. During Pi Day, they typically offer special π-themed sweet treats and mathematical discounts.

Photo Credit: instagram.com/birdsblack/

Patsy's Pizzeria – A New York institution since 1933, Patsy’s celebrates Pi Day with perfectly shaped Italian thin-crust pizzas. Their coal-fired ovens create cheese circles with an ideal circumference-to-area ratio that would make mathematicians proud.

Photo Credit: instagram.com/patsyspizzanyc/

Bang Bang Pie & Biscuits – This Logan Square favorite transforms Pi Day into an all-day celebration with handcrafted sweet and savory pies.

Photo Credit: instagram.com/bangbangpie/

Giordano’s – The home of Chicago’s iconic deep-dish pizza, Giordano’s embraces Pi Day with special 3.14% discounts on their stuffed cheese pies. Their circular creations, with precisely calculated layers of cheese, toppings, and sauce, are a geometric marvel.

Photo Credit: instagram.com/GiordanosPizza

Peasant Pies – This community-focused bakery combines social responsibility with mathematical celebration on Pi Day. They feature circular sweet treats made with organic, sustainably sourced ingredients, often hosting numerically themed events with proceeds supporting educational initiatives.

Photo Credit: instagram.com/peasantpies/

Tartine Bakery – This world-renowned bakery elevates Pi Day with its artisanal approach to circular pastries. Their precision in ratios and measurements results in perfectly balanced desserts that are as mathematically sound as they are delicious.

Photo Credit: instagram.com

RELATED: Celebrate National Pie Day

Pizzeria Mozza – Celebrity chef Nancy Silverton’s pizzeria celebrates Pi Day with perfectly proportioned wood-fired Italian pizzas.

Photo Credit: instagram.com/pizzeriamozza/

Artelice Pâtisserie – This upscale French bakery in Los Angeles is renowned for its elegant desserts, inspired by modern French pastry craftsmanship. They specialize in exquisite pastries, tartlets, and signature mousse cakes, creating true works of art.

Photo Credit: instagram.com/artelicela/

If you're planning to celebrate Pi Day at home, here are a few simple ideas:

Classic American Apple Pie – A juicy cinnamon-spiced filling in a crispy, buttery crust.

Ingredients:

Pie dish 21cm
Pie dough (brisée)
200g flour
3g (½ tsp) salt
30g sugar
130g cold unsalted butter
35g cold water
*Make two doughs with the ingredients above for the bottom dough and the top dough.

Filling
8-9 apples (1.35 kg apple slices)
75g unsalted butter
180g sugar
20-25g Lemon juice (Half a lemon)

Eggwash
1 egg yolk
15 g milk

Directions:
Put flour, sugar, salt and butter in a food processor and blend.
When it becomes sandy, add water and bring the dough together.
Fold the dough and chill in the refrigerator.
Melt butter in a pot, add apple slices, lemon juice and sugar, cover and cook for 20 minutes.
Take the lid off and boil down while stirring until the apples are completely dry, then let them cool.
Roll out the pie dough, place it in the mold, and add the apples.
Cut the pie dough into strips and place them on top of the pie.
Fold the outside of the pie dough into the mold.
Mix the egg yolk and milk, brush the pie and bake in a preheated oven at 200°C for 60-65 minutes. Bake in the bottom rack of the oven and cover with aluminum foil if the top burns.

Quiche Lorraine – A French open-faced savory pie with cheese and bacon.

Ingredients:

20g butter
1 brown onion, finely chopped
4 bacon rashers, excess fat trimmed, finely chopped
4 Coles Australian Free Range Eggs, lightly whisked
¾ cup (185ml) thickened cream
¹⁄³ cup (80ml) milk
½ cup (60g) finely grated gruyère
Shortcrust pastry
1½ cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
2 tsp chilled water

Directions:

1. To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
2. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
3. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
4. Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Add bacon and cook, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
5. Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.

Lemon Tart – A refreshing and zesty dessert, perfect for a spring celebration.

Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs 
3 egg yolks 
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice 
lemon zest from 2 lemons 

Directions:  
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside. 
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden. 
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.