#pi day

[hans0leil]

just finished @mathysphere 2026 stitch-a-long (oops spoilerss) ! this was so fun to make (both the stitching and the puzzle)!! until the end I couldn't guess the full quote

find pattern/puzzle here

[openglprojects]

Pi Day in 2026 was celebrated on Saturday, March 14, 2026. It honors the mathematical constant π (pi), approximately equal to 3.14159.

[xihrdaybxi]

[notnobot]

Guess what I thought when I got this

[floridaboiler]

[tree-three]

this is a really endearingly shitty problem i made for my 18th birthday. i used fucked up notation and logic stuff to make it look confusing and purple prose-y LaTeX speak & formatting to seem serious and everybody fell for it

the third line in the problem itself is wrong cause i'm stupid 😭 it's supposed to give you 3 (the set \mathbb P is the primes), because the \nexists is supposed to be an \exists

i'm not gonna tell you the answer, although pretty unfortunately "YOU WISH" actually looks like a valid answer. i promise it's not

the first 10 000 digits of pi in base 26 for your convenience, although imo using these is cheating. open at your own risk!

[madewithonerib]

pie in your eye || i'm going to laminate some dough in a few days

[madewithonerib]

Sally's Baking Addiction: Coconut Cream Pie || via bakers-bakingThis coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush. It may be helpful to review my tutorial on how to blind bake pie crust before getting started. #🥥🥥🥥

Hii! Yes absolutely! i use Sally's Baking Addiction coconut cream pie recipe for the filling with a basic whipped cream and coconut flakes toasted on the stovetop! the only major difference being the pie crust, i use my own recipe: 3/4 cup butter, 2 cups of flour, 3/4 tsp of salt, 1/4 cup sugar, 4 tbsp of cold water, & 1/4 tsp of vinegar! Just toss all the dry in a food processor with the butter, blitz it, add the vinegar to the water, and stream in the mixture until it all comes together, chill for 30 in the fridge and then roll it out, laminate it like puff pastry, add to pie pan, chill again, blind bake it through with pie weights, then add your filling and let it chill for 2 hours! then decorate with whipped cream and coconut flakes! i recently tried adding coconut extract to my whipped cream and that was also delicious!! Made Coconut Cream Pie!! Happy Pi Day ✨💖🥧🥥✨

Q1: laminate it like puff pastry

Laminating dough like puff pastry is process of creating 100s of alternating, microscopic layers of dough & fat (usually butter) through repeated rolling & folding. This technique creates steam during baking, which separates layers & results in a flaky, light texture. Here is a step-by-step guide to the classic lamination method:

1. Preparation

The Dough (Détrempe): Mix flour, water, salt, and a little butter to form a smooth, somewhat elastic dough.

The Fat (Beurrage): Use high-quality, European-style unsalted butter. Shape the butter into a solid block, ensuring it is pliable but still cold.

Chilling: The key is to keep the butter from melting. Chill the dough and the butter block for at least 30 minutes before starting. 

2. The Lamination Process

Encasing: Roll out the dough into a rectangle and place the butter block over one half. Fold the other half of the dough over the butter to seal it inside like a "dough-butter-dough" sandwich, or "envelope".

Rolling and Folding (The "Turn"):

Roll the dough into a long rectangle, about 3 times its length.

Letter Fold (Single Turn): Fold one third of the rectangle toward the center, then fold the other third over it (similar to folding a letter).

Rotate the dough 90 degrees.

Refrigeration: Wrap the dough in plastic wrap and chill in the fridge for 20–30 minutes, or the freezer for 5–10 minutes, to keep the butter firm between turns.

Repetition: Repeat the rolling, letter folding, and chilling process 4 to 6 times to create enough layers. 

3. Final Shaping and Baking

Resting: After the final turn, chill the dough for at least an hour before shaping to allow the gluten to relax.

Baking: Bake at high heat (usually around 400°F–425°F/200°C–220°C) to immediately vaporize the water in the butter and produce maximum rise.

Important Tips for Success

Keep it Cold: If the butter becomes too soft, it will mix into the dough instead of creating separate layers.

Use Proper Butter: European-style butter has a higher fat content and lower moisture content, making it ideal for lamination.

Gentle Pressure: When rolling, use even, moderate pressure to avoid breaking through the butter layers.

For a faster method, you can try "rough puff pastry," which involves blending cold, grated butter directly into the flour, then performing the same rolling and folding, which takes less time