The Ten: Primo Pies

Photo courtesy of Blue Duck Tavern

Photo courtesy of Blue Duck Tavern

So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.

This week, we are enjoying a slice of the sweet life. That’s because we have officially declared that it’s pie season. To help you celebrate, we’ve rounded up the ten best from around town.

Ris

Wanna wedge to take off the edge? Then stop by on Fridays to indulge in pastry chef, Sean Sasser’s, Banana Crème Pie pimped out with caramelized milk jam, whipped cream and chocolate shavings.

Buzz Bakery  
Princess of pastry, Tiffany MacIsaac, turns out a mouthwatering selection of pies. During the summer months, we’re more than a little partial to her slightly tart, definitely sweet Strawberry-Rhubarb.

Pearl Dive  
Jeff Black is particular about his pecans. The oysteria’s owner sources nuts from the Brazos River region in Texas, which go into the boozy bourbon and rum-infused custard of the pecan pie.

Whisked! 
Have you ever heard of anything more amazing than a pie CSA? Yeah, we couldn’t think of anything either. Flavors change weekly, but we’re currently digging the Salted Caramel Apple.

Farmers Fishers Bakers  
To get a picture of the Virginia Peanut Butter Mousse Pie, first imagine a Reese’s Cup in pie form. Then add peanut caramel brittle, a graham cracker crust and a floret of whipped cream. Satisfied smiles included at no extra cost.

Dangerously Delicious  
Tatted up rocker-turned-baker, Rodney Henry, whips up over a dozen sweet circles. Lemon Chess made with buttermilk for tang, zest for zip and cornmeal for texture is tops in our book.

Estadio  
The brunch menu on Saturdays and Sundays always features a crusty cast of seasonal pies by pastry chef, Brittany Frick. Flavors are always changing, but order the tart, sassy blackberry if it’s available.

Baked & Wired  
With a clock permanently stuck at 4:20, it’s no surprise that this bakery-coffee shop excels at matchless munchies. The Blueberry Ginger Pie pocketed in a double crust is psychologically addictive, though it has not yet been proven to be physically addictive.

Blue Duck Tavern  
There are few foodstuffs more American than apple pie. Pastry chef, Peter Brett, makes his country proud with this Granny Smith powered version, which comes drizzled with apricot glaze and a scoop of house-made vanilla bean ice cream.

Danielle’s Desserts
To make the show stopping peach crumb, a flaky crust is filled with half moons of the sweet stone fruit then blanketed with a rich buttercrumb topping. It goes down well with a glass of ice cold milk.

 

Is your favorite missing? Disagree with one (or more) of my choices? Leave a comment below or hit me up on Twitter @nevinmartell.

  • capitalcooking

    You forgot the buttermilk pie at Bar Pilar. My favorite!!

  • vroomen

    The inclusion of Dangerously Delicious pretty much discredits the whole list for me. I have never had a pie, sweet or savory, from them that was anything to write home about. They once served me a slice cold as well, they couldn’t even be bothered to heat it up, despite my request. Their abysmal service makes them a place I go out of my way to avoid.