Thanksgiving’s passed. Sick of pie yet? I’ve got the cure: Dr. Barbara Schwartz, who gave up a career birthing babies (she’s caught 3,000 newborns!), turned to pie-making and in October took first place and “Best of Show” in Seattle’s annual Cake vs. Pie competition.
If you’ve ordered a slice of pie at Madrona’s St. Clouds restaurant, you’ve tasted her wares. And if you’ve taken her “Easy as Pie” class (as I have at PCC Cooks), you’ve learned the adage has great merit. Today she shares her prescription for a perfect pie crust:
Q: You gave up a longstanding career as an OB/GYN, learned to bake pies by watching cooking shows and reading cookbooks, and later talked your neighborhood restaurateur into selling them. So, any similarities between taking a bun from the oven and a pie from the oven?
Barbara Schwartz, toting a just-baked galette with an all-butter pie crust. [Seattle Times/Dean Rutz]
A: The joy that people experience when they make a pie for the first time is not dissimilar from handing somebody a newborn, but face it, the labor they go through is far less arduous. Also: it’s important to let the newborn and the pie rest after they come out of the oven.
Q: What’s the single biggest mistake most pie-makers make?