Sun Valley Magazine: The Wonder of Pie

“Pie, me-oh-my, I love pie.” — Andie MacDowell, from the 1996 movie “Michael.”

For the fall issue of Sun Valley Magazine, I penned an article on the “wonder of pie.” The article includes tips on making the perfect pie crust from Maeme Rasberry of Rasberry’s Bistro and Catering in Ketchum, Idaho. Trust me, her chicken pot pie is to live for! There is a photo at the end of this post.

You can read the full pie article here, but here’s the intro:

Utter the word “pie” and something wonderfully strange happens. Warm and fuzzy feel-good memories flood the brain. Desserts of all stripes set off dopamine receptors—those neurotransmitters that deliver pleasure signals to the cerebrum—but pie holds a special place in the heart as well as the head. Pie embodies family, tradition, home. Cake? Birthdays.

And speaking of Rasberry’s Bistro, here is a photo of the chicken pot pie they sell at the farmers market during the summer. I grated fresh Parmesan over the top. Sometimes they put it on their menu during the winter and, if you see it, well, order it. It’s incredible. Maeme doesn’t use béchamel to thicken it. She lets the potatoes do that job for her. So, in a way, it’s a wee bit healthier than traditional pot pies.

Chicken Pot Pie from Rasberry’s

 

I also wrote another article for this issue, the re-opening of The Mint, a restaurant and music venue owned by Bruce Willis. You can read about The Mint here.

2 replies
  1. Della
    Della says:

    I haven’t got a clue Where can I share a recipe I got from my mother-in-law for the flakiest, easiest pie crust. So I’m going to try right now and hope somebody tries it and comments. Mix in a bowl
    A little bit over 1/2 up Liquid shortening
    A little bit over 1/4 cup milk
    2 cups flour
    Roll out 1/2 of the dough between 2 pieces of wax paper until it is a size to cover the bottom of a pie tin. take off 1 side of the wax paper & flop the other side over onto the bottom of the pie tin. Remove wax paper slowly.Add pie filling. Roll out the other 1/2 for pie top. Add Vent holes. 400° 50min BEST IN THE WORLD!!!

    Reply
  2. Della Mydske
    Della Mydske says:

    And here’s the apple pie recipe I put inside that dough recipe I just posted above
    6 or 7 tart apples (5 cups)
    3/4 to 1 cup sugar
    3/4 to 1 tsp. Cinnamon
    Dash nutmeg
    Enough butter to dot 4 long ventholes & middle round hole in crust.
    Peel apples and cut in fourths (big apple pieces). Mix apples & ingredients in bowl. except butter which is for dotting ventholes made with fork in top of crust. 400° 50 min.

    Reply

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