A Giveaway Today

A few things…

teenys-tour-of-pie-cover_web1. I’m doing a giveaway today. Leave a comment at the end of this post* and the winner will be picked randomly and notified on 4/28/14 by email. This is the first giveaway that I have ever done. I had no idea how much would be involved with it on my end that required many hours of work:

  • reading the book
  • testing recipes
  • taking pictures
  • writing the blog post
  • doing the giveaway
  • sending the winner the book

…so I’ll think twice before agreeing to do one again. But, it’s all about learning yes?

2. There’s one spot that has unexpectedly opened up in the 4/26/14 Pie Workshop at Pie Cottage in Port Angeles. Here’s a link to more information or if you would like to register.

3. Apparently I caught a humdinger of a cold after Pie À La Road which has laid me just about flat this week. All I have done since Monday is to drink chicken broth heavily laced with cloves of garlic, watch old movies with Gretapie snuggling up next to me on the couch, and sleep. Although I still have laryngitis, this morning I feel like I am finally re-entering the world.

4. Two of my fingers were in the wrong place on Sunday night when the hatchback on the Pie-mobile was closed Sunday night. It was a big owie moment. The good news is that nothing is broken, and after 4 stitches, I should be good as new in a few more days! I’ll take the cold and stitches as a message to rest.

A Giveaway Today …

Now, on to the Giveaway portion of today’s post!

I was asked by Workman Publishing if I would do a giveaway on my blog for Teeny Lamothe’s  book “Teeny’s Tour of Pie: A Cookbook“. My commitment would be to try two of Teeny’s recipes made with some ingredients that a grocery chain called Food Lion supplied, and do the giveaway. For that I would receive two free copies of the book, one to keep and one to give away.

Since it was just a day or so after we returned from Pie À La Road, Robin was still with me, and in preparation for a potluck dinner with friends, we tried four recipes from Teeny’s book…

  • Whole Wheat Crust
  • Buttery All-Purpose Crust
  • Strawberry Rhubarb Pie
  • Bluebarb Pie

…and one creation of my own, Cranberry-Bluberry with my recipe as a control pie.

Both of Teeny’s crust recipes call for 1/4 cup of vodka in addition to ice water. One cup of all purpose flour replaces an equal amount of whole wheat in Teeny’s Whole Wheat Crust. I used the store brand flour that Food Lion sent—white, bleached, all purpose—and went to my local natural foods store to buy the whole wheat flour that was called for. I opted for the organic but this is not specified in the recipe.

When I was in the middle of getting the ingredients all set out, I looked at the Key Ingredients section and found the Favored Flours section. No where did it say which brand of whole wheat or white Teeny preferred. I found that AFTER I made the pies, on the previous page in a side bar called Whole Wheat Flour Made Easy. As for white, I don’t see that she has a preference.


Cranberry Bluberry Pie

Robin and I made both doughs and while they were resting, went on to making the fillings. As it’s not high summer fruit season yet, I used my own frozen fruits, rhubarb from my garden, Shusksan strawberries (my favorites!) and blueberries from the U-Pick blueberry farm I used to live and work on in the mid 90’s with Duncan. Sweeteners and seasoning are basic which will allow the flavor of the fruit to shine through if it is grown and picked at it’s peak. The thickeners in the recipes are 6 tablespoons of cornstarch for the bluebarb filling, and 1/4 cup quick-cooking tapioca finely ground up in a coffee grinder for the strawberry-rhubarb. 

Teeny’s doughs are very elastic and rolling very easy. We constructed the pies and baked them off. When they came out of the oven we both noted that Teeny’s crusts had quite a bit of shrinkage. We let all three pies cool and then headed out to the potluck.

There are always oohs and ahhs when pies are brought out of baskets and placed on the potluck dessert table. There was no exception on Sunday. I brought three pie servers with me and friends started serving themselves up pieces right away. I moved away from the table and to another area so as to not influence the results too much.

At the end of the evening, I gathered the pie dishes and brought them in. The results were in what was left.

  • About 2/3’s of Teeny’s Bluebarb was left.
  • About 1/2 of Teeny’s Strawberry Rhubarb remained.
  • All of my Cranberry-Bluberry was gone.
  • The plates had lots of Teeny’s crusts left.

Many of the folks at the potluck have had my home-baked pies for years and I value their feedback as pie-tasters. Comments were that Teeny’s crusts were very salty when eaten alone—Teeny calls for 2 teaspoons of salt in her doughs and I use 1/2 teaspoon—and that eaten alone, her fillings were too sweet, but when crust and filling were eaten together, the saltiness of the dough wasn’t quite so noticeable. Folks seemed to prefer Teeny’s Whole Wheat Crust more than her Buttery All-Purpose Crust.

In conclusion, Teeny’s book has a sweet premise—travel the country for a year and learn from pie makers how to make pie. In the process, make many new friends and have a great time. At the end, write a cookbook and share the journey. Sounds like a lot of fun to me!

If you would like to receive the giveaway copy of Teeny’s book, please leave a comment at the end of this post, and one winner will be chosen randomly. I’ll contact the winner by email for address to send Teeny’s book. US addresses only.*

Share Art of the Pie


  1. Dan Suafoa says

    I have loved pie since I was kid growing up in Hawaii. Your class has rekindled that love affair. Thank you for everything!

  2. Dyann says

    Your strawberry rhubarb pie is brilliant! The crust is tasty, flaky & looked fluffy when woven in a lattice; the filling set beautifully, & is a pretty pink color with a subtle sweet/sour flavor. It was a huge hit today– only a few flakes of crust left on each plate! Sure passed the plate test with flying colors! So yummy!!

  3. Theo Sobin says

    I remember my mother making pie. I was little and would climb up onto a chair beside her to watch. Then she went on a decades-long diet and then passed away before I could learn to make pie myself. The use of vodka in pie crust was a breakthrough for me. I could actually find some success, but I’m ready now for more breakthroughs.

    I so enjoy your newsletter and website.

  4. Shannon Snell says

    Hoping you are feeling better, a little turmeric in your soup should help too. And of course a dash of Tabasco. It does sound like the universe is telling you to take some time to recharge and regroup. Take care of your self please.
    Looking forward to that possible trip to so cal I would love to join you in a workshop!

  5. Phyllis Skalko says

    I am so happy to have discovered you! I wish I could take one of your classes just to be in a group of like minded Pie Lovers! Keep up the good work/play.

    I have a quote next to my computer by David Mamet….” Stress cannot exist in the presence of Pie”

    Love Love Pie….I am in charge of our Annual Pie Social fund raiser here in a very small Railroad town located in a canyon with the railroad and the Sacramento River running thru it… Last year we had 49 different types of pies from 72 pie makers. We sell out every year. One of our citizens said ” It’s a little moment of Norman Rockwell in Dunsmuir” during the Pie Social.

    • says

      Phyllis- I’m glad you found me, too! I love that quote by David Mamet. Do you know this one by Jane Austin? “Good apple pies are a considerable part of our domestic happiness.” Your pie social sounds just perfect. Who knows? Perhaps our pie paths will cross, like a good lattice top, someday!

      • Phyllis Skalko says

        Kate….I had not seen that Austin quote Thanks for that. Yes would like crossing paths with you…..Lattice Hope So! It just makes me happy knowing you are out there Pieing around and spreading such wonderful feelings that only pie brings out in people. I am going to send you a little book I discovered in my “PIE” related searches…..Its a little book about a cloth doll in from New York and her friends and with her favorite pie recipes. I tracked the author down and she was able send me copies to sell in my “Pie Gift Shop” at the Pie Social. Will you let me know what is the best address to use to get this to you? It will be included in this years Thank you card I send to the Pie Bakers that have volunteered to bake pies for me.
        Hope to hear from you soon….Phyllis

  6. Sara Lind says

    I was inspired by your website and entered our fall festival pie contest. To my surprise I won 1st place with a rustic chocolate bourbon pecan pie. Please come to Colorado sometime. We would love a pie camp!

  7. Kristine Jimenez says

    Attending your pie workshop last year was one of the best things I’ve ever done just for myself. It was a little scary to fly across the country” just to make pie” but it was a spiritual journey as well. Thanks for the have to win her cookbook. :)

  8. Robin Sidwell says

    I had a friend who used dry white wine in his pie crust and it was very tasty…it added a little something to the rest of the pie flavors. I can’t imagine the reasoning for vodka. I’d be interested in her whole wheat crust, but would probably cut back on the salt anyway. It’s rhubarb season and my clump is ready and waiting to be picked for a pie!

    • says

      Red wine is listed in some crust recipes, too. Might be an interesting quest to try different liquors and wines in the doughs and see how it adds or detracts from the taste and what the rolling is like. Thanks for checking in, Robin.

  9. Karen Rickard says

    I love to try new pie recipes – crusts as well as filings to see what else we can create. I’m still a relative newbie to pie making – only a few years under my belt, but hope to improve. One of your workshops is on my bucket list!! One of these days when my work slows down and I have the last child out of the house! (graduating next month – yeah!)

  10. Linda Gilliland says

    Hi Kate: my husband states the best money I ever spent was attending 2 of your pie workshops! The patients and staff second the comment! I had one veteran pie maker tell me your crust is the best crust she has ever tasted. I collect pie books, so would love the addition. Vodka and rum? Sounds like a quest! Hope the virus is wending the course. Linda in Coos Bay!!

    • says

      Hi Linda! Thanks so much for the kind words. Music to my ears. I loved our classes together and hope to see you again. Maybe a visit to Coos Bay and a pie workshop there? Oh gosh, I bet you could teach it yourself! Kate

  11. Carolyn Holmes says

    Traveling and making pies, does it get any better than that? Yes, a workshop at the pie cottage with you and sweetie pie Greta. It’s the best!

  12. Bobette Vikan says

    I hope one day that I can attend one of your work shops. Maybe with my daughter. How fun would that be. And I hope you publish a cook book one day too. Happy baking. I hope I win……

  13. Ann says

    That’s a lot of vodka for pie crust. What was your take on that? I think rum in the pie crust for an apple pie would be great!

  14. Priscilla Misner says

    My family and friends have been happily taste testing my new way of making pies ever since I learned from the best (Kate) at Pie Camp last summer. It brings me great joy when I see someone trying to get every last crumb of a piece of pie I have made! For those of you who are dreaming of Pie Camp, just do it. I gifted myself for my 60th birthday and it was the most perfect gift…..ever.

  15. Pat Goerlitz says

    Loved reading through your analysis of Teeny’s pie dough – by the end of the day the empty plate is the best test!! I was lucky enough to attend your class in Palo Alto and loved it! In fact, I’ve just laid out my pie ingredients and am getting ready to make my Satsuma Plum Pie with your basic pie dough recipe. Can’t wait to get started! Happy Pie Making!

  16. Rassamee Hayes says

    Hi Kate! Get well soon and be kind to your poor hand. Would love to attend another pie workshop in the bay area one day soon.

  17. Elaine Livengood says

    A Pie road trip sounds like a blast! Cookbooks are one of my passions, and your recipes are an inspiration.

  18. Deborah says

    I hope you feel better and I hope you are working on your own cookbook. In the meantime, I would love to win a copy of this cookbook! I love your honesty…..it’s refreshing. Keep drinking fluids…..stay away from pie for a few days!!

  19. Betth Lehnert says

    Love the name “teeny”!! Would love to learn the vodka trick. I’m a struggling frustrated pie baker and could use all the help I could get

  20. Karen says

    I use 3/4 of a teaspoon of salt in my crust.

    Thank you for the chance to win the pie book…so appreciated.

    Have a wonderful weekend.

  21. Lindsey Patry says

    Just starting to experiment with finding the perfect crust and filling combo….I’m an odd one- “The sweeter, the better!” Most won’t agree with this credo, but to each their own. Have you dabbled with using Stevia or alternative sweeteners for fillings much? I haven’t looked into whether or not that throws off the whole chemistry and overall results.

  22. Denise says

    I’ll stick with Y OUR pie crust recipe, Kate, and I agree that a cookbook written by you would be fabulous!

  23. says

    Always fun to experiment! I’ve had my eye on this book. I sometimes use the Cooks Illustrated Foolproof Pie Crust recipe which uses the vodka, and it does make for easier rolling. It also uses only 1/2 teaspoon salt. 2 teaspoons is what I put in my bread recipe, which is salty!

  24. Rose Parris says

    In “All I Need to Know I Learned in Kindergarten,” Robert Fulghum wrote, “Think what a better world it would be if we all–the whole world–had cookies and milk about three o’clock every afternoon and then lay down with our blankies for a nap.” Amen! But change “cookies” to “pie.”

  25. Bonnie Robb says

    FRANKLY — I want YOU to publish a cookbook!!!! I love your pies!! One day I hope to have enough free time to come to one of your pie workshops!

    Love all around!!

  26. says

    I’m crazy about pie but am (genetically) unable to make a good crust. My sainted mother made the most delicious fillings–surrounded with lead-weight crusts. We learned to eat the filling and leave the crust…and that’s what my children do now. Eeeeek. I need help!!

    • says

      Irene, I think if someone were to show you and guide you through making a pie dough and rolling it out, you’d probably find that it’s easier than you think. I wish you were near by as I would invite you over while I’m making a pie tomorrow morning. Thanks for checking in!

  27. Molly Woodruff says

    I am a creature of habit and when I find a pie crust recipe that I love and is successful, well, I then to not stray from that. But….I do love to experiment with new filling combos and always am looking for new ideas…..happy happy pie baking everyone…..pie is THE only real food!!

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