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This month on the piecast, learn about new ingredients you can add to your baking. Gluten-Free Girl Shauna James Ahern teaches us how to make a crust that's both flaky and gluten-free. Miche Bacher puts hibiscus petals in hers. Alex Brown and Evan George, otherwise known as vegetarian party boys 'The Hot Knives,' are using kudzu starch as a thickener. And Jason Anthony brings us a cautionary tale of complaining about your food.

Find a pie recipe every day this summer on the Good Food blog. Click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest. It's happening Saturday, September 7 at LACMA, and the deadline to sign up is September 1. 

Banner image: Nick Webb

One Good Dish

David Tanis

Guest Interview Baking a Gluten-Free Pie Crust 4 MIN, 32 SEC

gf130829gluten-free.jpgShauna James Ahern says that gluten-free crusts can actually be easier to shape than traditional ones. Ahern is the author of a blog and several books, including Gluten-Free Girl Everyday. Find her Apple Pie recipe on the Good Food blog.

Gluten-Free Girl Every Day

Shauna James Ahern

Guest Interview Hibiscus Cream Pie 2 MIN, 36 SEC

gf130829cooking-flowers.jpgMiche Bacher is the author of Cooking with Flowers and the owner of Mali B Sweets in New York. Bacher spends her days making things like hibiscus sugars and flower whipped creams. Put both to good use in her Hibiscus Cream Pie. The recipe is on the Good Food blog.

Cooking with Flowers

Miche Bacher

Guest Interview Kudzu Starch and Cocktail Pies 4 MIN, 24 SEC

gf130829lust-leaf.jpgAlex Brown and Evan George are a cheesemonger and a KCRW news producer, respectively. But when they step into the kitchen, they're the Hot Knives. Brown and George spoke with Evan about modelling pies off of cocktails and using kudzu starch as a thickener. Find recipes for vegan pie fillings from the Hot Knives' book, Lust for Leaf on the Good Food.

Lust for Leaf

Alex Brown

Guest Interview Eating Pastry on Antarctica 2 MIN, 2 SEC

gf130829hoosh.jpgJason Anthony spent ten summers on Antarctica working as support staff for researchers there. His book, Hoosh, catalogues what the last century and a half of explorers and scientists have eaten on the continent, from stale biscuits to pie pranks.


Jason C. Anthony

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