Valeri Lucks talks about the flaky enigma that dominates the bakery case at Honeypie, where she’s chief executive pie maker.
What’s your earliest memory of baking pie?
I started baking pies as a little girl, with my mom. I used to “secret bake.” I’d read a cookbook, then walk around the neighborhood and borrow ingredients that I didn’t have!
Can you explain this pastry’s mystique?
Pie makes people really stinkin’ happy! I’ve heard it from so many people: It just makes their day. I think people elevate [pie-making] to something mysterious. It’s a dying craft that has a tie to the past. There’s love and kindness wrapped in there.
At some point, does the idea mill for pies shut down?
We’ve done over 60 [kinds]. I have so many ideas I can’t even get to! We want to work on savory pies.
How did the “Pie Sessions” – baking classes held at sister restaurant Palomino – come about?
It goes back to that mystery of pie-baking and teaching stuff grandmothers knew. Friends were asking for lessons. We make it fun. Come, hang out and get some hands-on practice on crusts, fillings [etc.].
Watch our bonus online video, “In the Kitchen With Honeypie’s Valeri Lucks” here.