A Taste of Pie Society
Dessert trends tend to hit the foodie world in waves: the American sweet tooth has embraced macarons from across the Atlantic, cupcakes (thank you, Carrie Bradshaw), and frozen yogurt spots on every corner. The new delectable treat on the dessert horizon, however, is surprisingly traditional – pie. Evoking comfort and family get-togethers, pie is moving into the spotlight, and Austin’s Pie Society is leading the revolution.
In 2010, Emily Ingle and Lindsay Leslie founded their homemade pie delivery service, born out of a mutual love of the classic pastry. “We were drawn to pie because of tradition,” says Ingle. “We watched our grandmothers and moms make them. It’s an art and a dessert of love.” While maintaining an appreciation for the traditions that pie suggests, The Pie Society has developed some innovative twists: in addition to unique flavors like “Nutella Surprise” and “It’s Got Bacon!,” The Pie Society is challenging the form of pie itself. Many of us are all too familiar with what the co-founders call a pie “black out,” when one slice becomes three or four, and we reach the brink of sweet tooth overload. The Pie Society’s solution to the “black out” was the Crimp, a mini “two-bites-and-you’re done bite of pie.” With the same, flaky golden crust and mouthwatering fillings, Crimps are the perfect way to enjoy several flavors without feeling guilty. Whether you’re in the mood for something sweet or savory, classic or modern, miniature or full-sized, The Pie Society has something for every pie craving.
Emily Ingle and Lindsay Leslie give us a peek into The Pie Society.
Q: Despite its classic, all-American connotation, what is it about pie that makes it trendy and relevant today?
A: Comfort food has been on the rise in recent years, and pies are the ultimate in comfort; however, the trend didn't come onto the national food radar until just recently. We knew it was just a matter of time, I mean who doesn't love pie?
We think what's making them so popular and relevant is that bakers are exploring unique flavor combinations, and pies are getting a makeover in their shape and portability, like our Crimps that you can eat on the go. There are pies on sticks, pies in cans, pies in jars. Any way you slice it, pies are getting a very fun facelift and the classics have a new found fan base with this resurgence.
Q: How did Austin inspire your Austin Crème Pie?
A: Well, there are two things that pop into our minds when we think Austin -- UT (we are rabid Longhorn fans) and keeping it weird. So, we wanted to take those ideas and translate them literally and figuratively into a pie that Austin can own.
For our nod to UT, we created a silky sweet potato pudding that is, of course, orange. For the "weird," we combined the pudding with a chocolate
ganache, cinnamon whipped cream and a pistachio crust. A little weird, but all the way delicious just like Austin likes it. Get your forks up! We know President Obama is a huge sweet potato pie fan. We hope the next time he's here we can get him to try Austin's very own version!
Q: Are there any flavors in the works that you are excited to debut?
A: We've been tossing around a few ideas, focusing on the upcoming holidays. Mmmhmmmm, thinking about the holidays in August. We will debut both a pumpkin and a pecan Crimp. Also, we are toying with bacon and maple syrup and possibly a Red Velvet full-size pie. And, perfecting a gluten-free traditional crust.
Q: What seasonal flavors do you enjoy for the summer?
A: Strawberry Rhubarb, which has turned into a customer favorite, and we love delicious Texas peaches and blueberries, which we also turned into Crimp flavors.
Q: What part do you envision pie playing in a meal? A side dish? A star? Topped with ice cream or delicious on its own?
A: The great thing about pie is that it can be all-the-above. Savory options can be your main meal. Co-owner, Lindsay Leslie, makes cheeseburger pies for her kids for dinner. Heck, we even make a few savory Crimps that people love, including a Margherita (pizza, not the drink) and a bacon, cream cheese, jalapeno and green onion.
With smaller pies, it could easily be a side dish. But, of course, you bring a hot, bubbling with ooey gooeyness, freshly baked pie to the table and it is most definitely a star. Pie can rock it a la mode or naked, or, if you are eating apple pie do it with a slice of cheddar cheese on top. YUM.
Q: What do you see for the future of The Pie Society?
A: We think our Crimps are quite unique in flavor and style, plus they are portable and can be enjoyed whenever or wherever. Since we created and brought to market the Crimp in Austin, we hope that it will be embraced and become a signature food in the Austin community and some day, share them with people all over the States. For now, we are just loving what we do each and every day and having to pinch ourselves that this is our job!
The Pie Society may be reached at (512) 638 1416.