Kathy Kinard loves crafting pie by hand. The volunteer with the Olympia Bakers Guild — yes, there is such a thing — has made countless pies for the guild’s annual Pie Fest. This year’s event will be this Saturday at The Olympia Center.
Every serious pie baker has a ritual and Kinard’s involves a garage sale find.
“I love finding my favorite bowl to mix the flour and salt, cut in the butter, sprinkling ice water over the pea-like crumble, forming a soft dough. I’m never without my reliable ceramic pie plate and bake directly on top of an old garage-sale pizza stone,” described Kinard. She always looks forward to hearing the stories behind the pies at Pie Fest.
This year’s festival serves many purposes: It raises money and collects food for the Thurston County Food Bank. It’s a place for bakers to convene and share tips for making pie, or have one judged by a panel of bakers who will give awards in three categories (see accompanying information). Pie Fest’s most utilitarian purpose is to feed pie to anyone with $3 or three cans of food to donate. For big spenders, there’s also a pie auction with whole pies for sale, with proceeds going to the food bank.
What Pie Fest needs most, though, is pie — that’s how they raise money. Entering a homemade pie in the contest can raise as much as $50 for each pie entered.
Because crust seems to be the part of a pie so many bakers belabor, I asked Kinard for her best pie crust tips, which she shared graciously via email. I also asked her a few questions about running the Pie Fest every year.
Q: What are your best tips for making a great crust?
A: Most everyone agrees you need to work with very cold butter, shortening or lard. In fact, if you can freeze it for a few minutes or even overnight (cut into chunks first) it makes for a very flaky crust.
Q: Have you ever heard of anyone adding vodka to their pie crust? Or is that made up by one of those wacky food bloggers?
A: It’s been done! I think it just may be more fun to talk about though as I have never been able to taste a real difference. I am sure the bakers who use this have a good time.
Q: Lard versus butter – which would win in a smackdown?
A: Actually, I think the combo is the real winner.
Q: Are there any members in the guild who swear by lard?
A: Most of our members use all butter or the combo, not 100 percent lard. I think this is why Crisco started making butter colored lard years ago – so people would still use their product.
Q: What’s your best tip for par-baking crusts – and what kind of pies should have a par-baked crust?
A: Ah — blind baking! You want to par-bake when the filling isn’t going to take as long to cook (usually an hour for fruit pies) or doesn’t need cooking at all (creams). Also important for tarts. Some people always par-bake though just to ensure the crust has a head start, especially if the filling is very moist.
Q: If you hate fruit pies, can you bring a savory pie to enter the contest?
A: Yes, savory are welcome.
Q: What are your favorite pies from past Pie Fests?
A: We have had some amazing creative entries — pear cardamon — and some good old-fashioned traditional ones too. They both do well.
Q: Anyone make a pie that was so over-the-top, it still gets talked about?
A: One year the judges actually ate the entire grand prize pie and when it came time to auction it, we couldn’t figure out what happened – it had disappeared!
Q: What are the pies that go first and fast?
A: Apple and cherry
Q: Are there any particular pies that are in low demand — pies you get too many of?
A: Not really, they all get eaten!
Q: Tell readers a little more about Pie Fest
A: It is a fundraiser for the Thurston County Food Bank — simply entering a pie in the contest raises $50, which can feed a family through their program for a week. What a sweet way to support your community, by baking a pie.
PIE FEST CONTEST
Entry fee: $5 or 5 cans of high-quality food for the food bank
Three categories: Juniors 12 and younger, teens 13-18, and adults 19 and older
Contest drop-off: Drop pies off between 10-11:30 a.m. on Saturday.
Overview of rules: No prepared pie crusts, they must be homemade. No dairy allowed in the filling. Pies must not need refrigeration. Disposable pie pans only.
More rules here: olybakers.com
Judges: Dani Cone from Seattle’s High 5 Pies, Kenny Pugh from Old School Pizzeria, Leanne Willard from Bayview School of Cooking, Adam Adrian from Ramblin’ Jacks, Jordan Marsicek from the Bearded Lady, and Michelle Heistand from New Market Skills Center.
Kathy Kinard’s Perfect Pie Crust
21/2 cups of all purpose flour and a little extra for rolling
1 cup (2 sticks) of unsalted very cold butter, cut into cubes
1 teaspoon salt
1 teaspoon sugar
6 tablespoons ice water, more if needed to form a good dough Mix flour, salt and sugar and then begin to add the butter using a pastry cutter. This can also be done in a food processor in about eight pulses. The dough should resemble coarse meal with pea-size pieces of butter. Add the ice water a little at a time until it begins to clump – until you can pinch it and it holds together. (Too much water is not good, so go slow.)
Place the dough on a floured surface and gently shape it into two disks – don’t knead it, just work it enough to make the disks. It’s okay if you see butter – in fact that is a good thing. Wrap the disks in plastic wrap and refrigerate at least one hour and up to two days.
Let the dough sit out for about 5 minutes before you start to roll it out – you only want it to soften a little to make rolling out easy. Rollout with a pin on a lightly floured surface to a 12-inch circle, about 1/8-inch thick. Add a sprinkle of flour to the dough, surface and rolling pin to avoid sticking. Place in a 9-inch plate, and press so it covers the sides and bottom of the plate. Trim the edges with scissors. Add the filling.
Roll out the second disk and gently place on the top of the filling. Pinch the top and bottom dough rounds together and fold the edge of the top under the bottom piece. Press together and flute the edges. Decorate the top with extra dough cut outs, brush with milk or egg.
Bake according to the filling instructions.Yield: Two 10-inch crusts
Sue Kidd: 253-597-8270 email@example.com