Pie How-To with Tonya Saidi of Mamma Toledo's and The Pie Hole
Hayden Harrison Tonya Saidi
Forks up, Phoenix! Chow Bella and Roosevelt Row present the fourth annual Pie Social from 2 to 5 p.m. Saturday, November 16, at the "What Should Go Here" Pop Up Park at Second and Roosevelt streets.
In addition to the celebrity baker lineup, anyone out there can bring two pies in exchange for five tasting tickets. (Or pay $10 for five tickets.) If you are shy about your pie baking, don't fret! Two ladies who bake on Roosevelt Row are here to help us.
Today: Tonya Saidi of Mamma Toledo's Pies & Homemade Desserts
A lot of pie bakers inherit recipes and technique from their mothers and grandmothers. Tonya Saidi watched her mother and saw how she wanted to make her pies different.
"Growing up, my mom use to make apple pies with chunks of apple, and I didn't like apple pie until I made it myself," Saidi says, laughing.
So, Saidi showed us step-by-step how to an apple crumble pie the way she likes it at her store The Pie Hole.
See also: Pie Social 2013: The Celebrity Chef Line-Up is Sweet
Hayden Harrison This recipe makes a 12-inch pie crust.
For a 12-inch crust:
- 1 cup flour
- 1/3 cup shortening
- 6 tbsp water
- 1 egg
1. Cut the shortening into the flour until it is made up of small crumbles.
2. Add water and stir until it forms into a ball.
3. Roll out the dough to fit the pie pan.
4. Flute the edges with your index fingers and thumb.
5. Beat egg and use brush to coat crust.
Mamma Toledo's Tips: Making a good piecrust can be hard. Add water slowly and stir with a fork. When there are no crumbs left on the sides of the bowl, the dough should be at a good consistency. Don't be afraid to add water or flour if needed.
"Don't let the dough be your master," Saidi says. "Don't be afraid of the dough."
See Also: Baking an Apple Crumble Pie with Tonya Saidi (Complete Slideshow)