In April, Livin’ the Pie Life owners Heather Sheire and Wendy MacCallum (both Barcroft residents) moved out of their farmers market stall and opened their first brick-and-mortar shop on North Glebe Road, where their splendiferous pies ($22-$36) are selling out lickety-split.
“The crust is what makes our pie,” says Sheire, who learned the art of the handmade pie crust from her uncle. “It’s flaky like a croissant and buttery like puff pastry. We use the best-quality butter, in a 4-to-1 ratio with trans-fat-free shortening.”
Watch for peach pies to start rolling out around mid-July once local freestone peaches become available. For the filling, the master bakers toss the sliced fruit with lemon juice, brown sugar, granulated sugar and a little bit of cornstarch.
Or, for a savory taste of summer, go for the tomato pie. “We layer sharp cheddar cheese, sweet onions, scallions, fresh basil, tomatoes and a little bit of mayo and bake it to golden brown and bubbling,” MacCallum says, likening the flavor profile to a margarita pizza. “But it also has a quiche-y quality. People go crazy for it.” Call us crazy. www.livinthepielife.com