food
Pi Day with The Duo Dishes

March 14, 2011

March 14th (aka 3.14) has special significance for all those math nerds and baked good lovers out there. Happy Pi Day! CulturePOP sat down with the winners of KCRW’s First Annual Good Food Pie Contest, Chrystal Baker and Amir Thomas of the food blog The Duo Dishes, to talk shop about one of our favorite desserts.

Most people think of sweet, fruit-based pies when they want a slice. What’s your favorite sweet pie to make?

Amir Thomas: Fruit pies are just fine, but I love an old-fashioned pecan pie like Grandma used to make every winter holiday season.  Top it off with some fresh whipped cream, and it’s heaven on a plate.  Simple.  Amazing.

Chrystal Baker: My favorite is a sweet potato pie. It is the one that I will be looking for every Thanksgiving and Christmas because in our family that’s the only time it makes an appearance on the table. I can heat it straight from the oven or straight from the fridge.

And how about your favorite savory pie?

AT: The best savory pie just might be one of our own recipes.  We made a pot pie with chicken, tarragon and grapes for the 1st Annual KCRW Pie Contest.  It was filled with fresh herbs, slow cooked chicken, a creamy wine sauce, chucks of fennel, and green grapes.  We make a buttery, flaky crust that has more fresh herbs in it to bring the whole dish together for an award-winning delight.  Don’t take my word for it, the pie did win first place!

Do you have a particular pie you like to make for every season or special occasions?

AT: As mentioned above, I grew up eating pecan pie every year after Thanksgiving and Christmas dinners.  This past holiday I tried something different by making a version with maple syrup and walnuts instead, adding a twist to my family tradition.

CB: I actually do have apple pie coming up second for my favorite pie, so I enjoy making one of those for the holidays. It’s perfect in the fall when there are a number of crisp, flavorful apples in the markets too. You end up with a really layered pie in terms of flavor, if you play around with various types of apples. I made one for Christmas this year, and it was gone by the end of the night.

What goes into the baking of an amazing pie other than a sure-fire recipe?

AT: The star of any pie is the crust.  Whether it’s graham cracker, butter or shortening, or something like a pistachio, most people will leave a chunk of crust on the plate for the last coveted bite. If you’re in a pinch you could get away using a store-brought crust, but your eaters will be able to taste the difference with a homemade one.

CB: Agreed! I swear by shortening in a homemade flour crust — a combination of butter and shortening, actually. Some people will shy away from shortening, but it is the best way to achieve a flaky crust. It’s my favorite part of any pie. I always make sure I have a full piece of crust along the upper edge of my slice because I take my plate to the table!

What tips could you give our readers to make sure their first pie-baking experience goes the right way?

AT: Start with a pie you’re familiar with.  Most of us know the American staples — pumpkin, apple, or cherry.  If it’s your first time, try mastering one of these before attempting a more complicated variety.  If you’re making your own pie dough, throw in a touch of lemon or orange zest to brighten up the flavor.  When you’re ready to roll out the dough, you can use a wine bottle or heavy glass if you don’t have a rolling pin.  You can also roll it out on top of a large piece of parchment or wax paper.  This will help keep it from sticking on the counter, plus clean up will be a breeze.

CB: I would also add that being familiar with your type of pie crust is helpful. Many pie crusts can be unbaked then filled, like pecan pies, sweet potato pies or pot pies. Some of them need to be fully baked before filling, like cream pies which are usually then cooled and chilled. Then there are others that are partially baked and cooled before filling and baking once more. Take heed of that in your recipe as it will determine how much time you’ll be in the kitchen–and how long it will be before you can enjoy the pie. If you have to partially bake the crust, invest in pie weights or baking beans to hold down the crust which helps to prevent it from rising pre-filling. If you don’t want to buy pie weights, grab a bag of uncooked beans and use them as your ‘weights’. They won’t be good for eating again, but you can use them over and over for pre-baking crusts. Another tip is having foil nearby to wrap around the edges of the crust. This will prevent your crust from overbaking should your pie require a nice, long sit in the hot oven. Finally, I would say to set your pie dish on top of a baking sheet when it is in the oven. Sometimes our bubbliest creations have a tendency to make our ovens quite messy, and that is a headache that you’ll want to avoid.

What is the best beverage to go with a nice slice of pie?

AT: Nothing beats a chill, crisp glass of your favorite white wine to go with any pie, sweet or savory.  Any Sauvignon Blanc or light Chardonnay is a perfect match!  We always have a glass on hand during the cooking process too.

CB: I love wine with my savory pies, but if it’s a sweet one, I need milk. Case closed.

Would you be open to sharing with us your favorite recipe — or is it top-secret?

AT: We do have to keep our Tarragon and Grape Chicken Pot Pie recipe top-secret, but there are several spectacular pie recipes on our blog.  Our other favorite savory pie is a Lamb and Sweet Potato Pot Pie that has a thick, red wine-based sauce with tons of vegetables and big chunks of stewed lamb and sweet potatoes.

CB: I have to point out that we made a Chicken and Cheddar Pot Pie that would also please any pot pie lover. Admittedly, there are a lot of ingredients in that one, so the flavor is complex. As for a sweet pie, I want everyone to try the Apple Crumble Pie. You will literally swoon, especially if you serve it with the accompanying salted caramel and a cinnamon whipped cream. Oh so good.

Chrystal and Ami are two young, passionate eaters and experimental cooks based in Los Angeles. With no formal culinary training, their kitchen prowess is primarily led by a neverending zeal for eating and the ability and desire to cook fearlessly. With roots that span from the Northern and Southern tips of the East coast, they love to mix and match everything that speaks to family traditions, regional fare and new ethnic flavors when creating meals for themselves and others. Read more about their cooking adventures at DuoDishes.com.

Image courtesy of The Duo Dishes