LAS VEGAS — Michele’s Pies in Norwalk, CT, knows a thing or two about making pies, producing thousands each fall out of its 1,000-square-foot storefront. In fact, the gourmet shop boasts 51 awards at the American Pie Council’s National Pie Championships.
Pie season is nigh, and in anticipation of this time of year, bakers tuned in to a demo from Michele Stewart, the award-winning bakery’s founder, for tips and tricks on the versatile baked good.
Perfecting the crust
For Michele, it always starts with the crust.
“I always use vegetable shortening; I find that makes the flakiest pie crust,” she said, noting that the shortening should be in pea-size pieces to ensure bakers don’t overwork the dough.
She also recommends using ice-cold water — and even some ice cubes — and incorporating one tablespoon at a time to gradually mix it in. Beyond the four walls of the bakery, taking the weather into account can also ensure bakers are precise with achieving the appropriate composition.
“The humidity and the temperature outside really determine how much water you need,” Michele said. “If it’s very dry and humid, add more water. If it’s dry and not humid, you need more water. If it’s very humid out, you can use less.”
During peak pie season, pre-making dough and storing it in the fridge can help bakers keep pies rolling out the door. Another tip she recommends is using a marble rolling pin since it can be placed in the fridge to stay cold before it rolling out the dough.
Another key pie ingredient that can be made in advance is a crumb topping, commonly used on an assortment of fruit pies.
Infusing new flavor
There are many varieties of pie out there, and leaning into new and exciting combinations can intrigue customers.
“If you wanted to make apple pie different and spruce it up a bit, you can add dried or fresh cranberries into the apple mix,” Michele shared as an example.
Crumb tops can also be reimagined with out-of-the-box inclusions that pair well with the primary pie flavor. Some examples include a cranberry walnut crumb topping on an apple cranberry pie and a coconut macadamia crumb on a pineapple mango pie.
Establishing the right flavor profile can also be a delicate balance, especially when bakers opt for fresh fruits in their bakes.
“You always want to taste your fruit and make sure that if it’s not that sweet and it’s tart, you want to make sure you add a little bit more sugar,” she said. “If it’s really sweet, maybe add a little less.”
For cream pies, Michele prefers a pastry shell vs. a more conventional graham cracker crust. Incorporating other inclusions, such as a layer of caramel at the bottom of the pie shell, can take a standard bake to new heights.
Yet, pies aren’t always all sugar and spice. Savory offerings are also a major part of the equation.
Quiche, a personal favorite of Michele’s, provides a blank canvas for bakers to get creative with unique savory flavors. Inclusions can include everything from asparagus and zucchini to sauteed onions and broccoli.
Incorporating innovation
Above all, the opportunity to be creative with pies is what stands out to the bakery owner most.
“I always think, ‘Oh, I can make pie out of that,’” she said. “If I see whatever flavor is trending, I get in the kitchen and come up with different ideas and ways that I can make a pie that would be appealing to a customer. But that’s what I absolutely love about doing the bakery, it’s my passion.”
