Good Food
PieCast: What in the World of Pie? Mastering the Art of Hot Water Pastry Crust
In the second installment of the Good Food Pie Cast, Pastry Chef Ann Kirk shares her citrus-infused take on chess pie; Richard Turner explains mastering the art of hot water pastry crust; and Erica Jones, Assistant Curator of African Art at UCLA's Fowler Museum elaborates on the 'World Pie' category of this year's KCRW's 7th Annual Good Food Pie Contest.
By Evan Kleiman • • 18m ListenPhoto: Citrus Chess Pie (Ann Kirk)
In this episode
3 storiesAnn Kirk's Citrus Chess Pie
Little Dom's , Dominicks and 101 Coffee Shop pastry chef Ann Kirk joins us for her first year as a pie contest judge. Known for her inventive takes on Americana desserts, Ann shares the recipe for her Citrus Chess Pie.
Read the story8 minMastering the Art of Hot Water Pastry Crust
Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner 's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak , pays homage to the savory delights of his favorite animal. He explains the art of mastering hot water pastry crusts for his pork pies.
Read the story5 minWhat in the World of Pie?
Every year, we include a thematic pie contest category inspired by our venue. Erica Jones, assistant curator of African Art at UCLA's Fowler Museum invites contestants this year to submit their "World Pies" that explore global arts and cultures.
Read the story6 min
