Learn the Craft
Deep dives into the science, history, and art of pie making.
The Filling Philosophy: Balancing Moisture, Flavor, and Structure
The crust gets all the glory, but the filling makes or breaks the pie. Here's how we approach the most underrated element of pie-making.
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The Geometry of Flakiness: Understanding Pastry Architecture
A deep dive into the structural engineering of the perfect pie crust—and why geometry matters more than ingredients.
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The Art of Marination: 48 Hours or Bust
Why we insist on a 2-day marination process for our beef and chicken fillings.
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Choosing the Right Butter: Cultured vs. Sweet Cream
Not all butter is created equal. For our pies, we look for a specific fat content and microbial profile.
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Fruit Selection: Acid vs. Pectin
How to choose apples and berries that won't turn your pie into soup.
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Butter vs. Margarine: The Molecular Difference
Understanding the melting points and mouthfeel differences between the two fats.
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The Science of Lamination: How 84 Layers Create Perfection
Why we fold our dough exactly 6 times, and the physics behind the shatter.
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