Good Food
PieCast 2: Ready made crusts, tips for vegan baking and Cuban pies
In honor of KCRW's annual pie contest October 2, here's the second installment of our podcast devoted to pie. It's called the PieCast . We dedicate this episode to the ingredients in a pre-made pie crust, to tips on how to make your vegan pies extra-tasty, and to the complex flavors you'll find in a Cuban pie.
By Evan Kleiman • • 23m ListenHere's the second installment of our podcast devoted to pie. It's called the PieCast.
In this episode
3 storiesA ready made pie crust, dissected
In 2014, a buttermilk pie in a pre-made Pillsbury crust slipped through the cracks to win the Kentucky State Fair pie contest. Even though the crust was not baked from scratch. We called Dr. Theodore Lioutas to find out how such a thing could happen and what makes a ready made pie crust so flaky and good.
Read the story12 minVegan pie-making tips from Clara Polito
Have you ever taken a bite of a baked good and thought, "Wow, I could eat six more of these!" And then you take another bite and your jaw drops because it's just so good. Lucky for us, Clara Polito, the 19-year-old mastermind behind Clara Cakes , is here to demystify vegan pie-making for us.
Read the story6 minThe flavors of a Cuban pie
For the past couple of years, we've had a special world category in KCRW's pie contest. Past entries have included a Japanese citrus yuzu pie and a pie with a Nazca art-inspired face baked into a lattice crust. This year, we dedicated a Cuban "La Cubana" pie category to Afro-Cuban printmaker Belkis Ayon.
Read the story6 min
