Pie dough and tart making has pretty much taken over my life as of late. My mother and I have decided to start a small pie business here in Dallas, Pie Flutin Pastries. Everything is still very, very much in the developmental phases, but I have been practicing quite a few different recipes. Last week we had buttermilk, chocolate buttermilk, and dutch apple. I started off this week with an updated pumpkin and another dutch apple rendition.
Thank heavens the neighbors like tiny bites of pie because there is no way Wes and I could eat our way through the quantity I’ve been baking. Opening a pie shop is tough work!
Pie Flutin’ has been a dream of mine, and I’m so excited to start to bring this dream to life. We are going to start out small, through internet orders and the occasional appearance at Farmer’s Markets, craft fairs, etc. Then maybe someday we will have our own Pie Flutin’ food truck. And then perhaps a store front! A girl can dream right?
And if you came for the recipe for these tarts, I used one very similar to this: Best Ever Pumpkin Pie. It is a winner!