This time last year, I noticed a for rent sign on a cute and sunny store-front. It sat up on the hill across the street from the local library over-looking the Hudson river.
Whenever I visit this little town, I get all ga-ga, and start re-imagining the shuttered retail spaces as street cafes and book stores.
It was in the middle of one of these daydreams that I started obsessing about pie and dreaming up pie shoppes.
Like Brooklyn’s Four And Twenty Blackbirds operated by two sister bakers from Hecla, South Dakota.
San Francisco’s Mission Pie. Simple and unfussy pie centric yet not pie-exclusive.
Norther Michigan’s Cherry Hut serving homemade pies and jams off of US 31
And Seattle’s High Five Pies including cutie pies and pie pops.
WHEN PRE-OCCUPIED WITH PIE ONE MUST ALSO CONSIDER THE BASICS OF PIE CRUST.
3 CUPS all purpose flour
1 teaspoon salt
1/2 cup unsalted butter, cut into 1 inch cubes
2 tablespoons vegetable shortening, chilled
2 tablespoons ice water, plus extra as needed
1. Pour flour and salt into the bowl of a food processor. Pulse to mix.
Drop the butter and the shortening down the feed tube. Continue processing.
2. Slowly pour chilled water down the feed tube, then add water drop by drop until the mixture forms a ball. Stop.
3. If making 9 inch pie crusts, divide the dough into 3 pieces: if making the large crusts, divide it into two. Flatten each piece into a disk, cover with plastic wrap, and store in the fridge.
Piece of cake!!!
Sooooo, I’m crushing on Cherry Crunch and Butter Pecan sweetness, and full stop, I stumble onto the life force behind pie, and a few cool kids who used it to revitalize a neighborhood.
(A place + a slice of pie = community)
As for the little store that sits up on the hill – it’s been rented and filled with apparel and gift(y) sorts of things.
Well, let’s just say, it’s no match for the sweet social glue we all know and love as pie.
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