If you're a fan of flaky crusts and insanely creative fillings, then make sure to stop by the Central Market Cooking School tent during Saturday's SA Book Festival. Author and pie maker Teeny Lamothe will hold a demonstration on pies starting at 2:30 p.m. We talked to the pie queen about her book and why people shouldn't be afraid of crusts. You can read more about Lamothe's book, Teeny's Tour of Pies, here.
How did you land on 67 pie recipes?
I wanted to make sure each season had its fair share. It's a mix of pies I grew up making with my mom and what I discovered when I was on the tour. A lot of them are new twists on old favorites where I took the new things I learned about pie and turned it on its head.
What do you say to folks who are terrified of making their own crust?
I can tell you why I don't find it intimidating. It's because I made so much pie with my mom, and there were so many instances where the crust would be wrong and she'd just throw it out and start over. She's start fresh. I think it's definitely about practicing over and over and over again, and knowing when it's not working and making adjustments from there.
How long did it take you?
During my time as a pie apprentice, I spent some time discovering everyone's individual crust recipes. I visited nine shops total and each had their own spin on this very specific pastry. It was fun to see how many variations of the same thing there were. It encouraged me to find what my signature would be. It took quite a while, and the weather/humidity plays a big part. I knew I wanted to use part whole wheat and part all-purpose flour because I like that nutty flavor that whole wheat flour adds. It also complements most fillings especially fruit ones.
Any recommendations for would-be pie makers?
First thing I would say is to do it as many times as it takes to get comfortable and have fun with it. What was so fun about the tour of pie and writing the book was that I was given freedom to play with recipes. If I wanted to shake up a blueberry pie, that I thought could pair well with herbs, then I'd do it. What's lovely is that during blueberries peak season, there are so many things to experiment. It's really exciting to work with fresh produce and play with what you like and what you don't like.