Podcast Summary

Things Bakers Know: The King Arthur Baking Podcast

Episode: "It's Thanksgiving Pie Time"
Guests: Jessica Battilana, David Tamarkin, and special guest Stacey Mei Yan Fong
Date: November 10, 2025

Episode Overview

This episode dives deep into the world of Thanksgiving pies, exploring why they inspire such passion and anxiety, offering an abundance of battle-tested pie-making tips, and taking listener questions about everything from soggy crusts to creative flavor twists. The hosts are joined by celebrated pie expert Stacey Mei Yan Fong, author of 50 Pies, 50 States, who shares her unique baking journey and practical wisdom for pie bakers of all stripes.

Key Discussion Points and Insights

1. Thanksgiving Pie Passion & Pressure (01:24 – 03:23)

• Pies as a Thanksgiving Tradition: Both hosts reflect on the unifying role of pies during Thanksgiving and the pressure to get them just right, especially since many people only bake them this time of year.
• Media Trends: Hosts note the yearly push for “alternative” Thanksgiving pies, expressing skepticism ("Is this the year I'm gonna make a lemon chess pie for Thanksgiving? It is not." — Jessica, 01:37).
• Pie Anxiety: David offers a relatable analogy:

  “Pies are like bees and wild animals. They can sense your fear and... feed on it.” (02:40)

2. Ownership of Pie-Making (03:26 – 04:34)

• Family Dynamics: David shares a personal story about pie-making turf wars within his family, revealing the deep connections and sensitivities surrounding Thanksgiving baking.
• Memorable Quote:

  “I simmered with rage until I finally decided to do the most passive aggressive thing and write an article about it in Bon Appetit.” (04:11)

3. Expert Tactical Pie Tips (05:09 – 11:21)

• Chill, Chill, Chill: Both David and Jessica stress the importance of chilling dough at multiple stages (bowl, pastry cutter, butter, dough disc, shaped crust).
  • David: “I put it in the pan, shape it, crimp it… and that’s when I do the most important chill… That could be 12 hours. That could be 24 hours.” (06:24)
• Advance Prep and Freezing: Jessica freezes her pre-rolled, shaped crusts in metal pie tins for efficiency (07:19).
• Equipment Choices: Metal pie pans and baking on a steel/stone are hailed for crisp, un-soggy crusts.
• Crust Dust: Jessica’s trick for fruit pies—sprinkling a mixture of all-purpose flour and sugar on the unbaked crust to absorb juices (08:36).
• Long Enough Bake:

  “It takes a long time to bake a pie, I mean, an hour... an hour, 75 minutes.” (09:33 – Jessica)

• Piping Hot Indicator: Bake until you see “bubbling… almost like steam coming out of a locomotive.” (10:09 – David)
• Rustic over Perfection:

  “I don’t think pies should be picture perfect. I think it should be a little rustic.” (10:30 – Jessica)

• Takeaway: Relax, follow the steps, and remember: “It’s a learning curve.” (11:00 – David)

4. Interview with Pie Pro Stacey Mei Yan Fong (12:43 – 21:24)

• Stacey’s Pie Journey: Transitioned from handbag designer to professional baker during her green card process, eventually working at the renowned Four & Twenty Blackbirds in NYC.
  • “I kind of got deeply into baking pies when I started this project called 50 Pies, 50 States, when I was in the process of applying for my green card.” (13:06 – Stacey)
• Pie in Other Cultures: Growing up in Singapore, Indonesia, and Hong Kong, pies were primarily savory, inspired by colonial British or Australian traditions.
• Learning by Failing:

  “I made terrible crust for, like, six months… You have to get through that terrible part of it. It’s part of the learning experience.” (15:30 – Stacey)

• Handmade Over Processor: Sensory cues—texture, appearance—are key to mastering pie dough before moving to a food processor.
• Patience & The Fridge:

  “Pie is kind of a lesson in patience… the fridge is your best friend. If the butter’s getting soft, put it in the fridge. If things start getting too warm, put it in the fridge…and then come back to it, and it’ll be okay.” (16:30)

• Embracing Imperfection: Stacey’s “uggo pies” underscore that even imperfect pies belong at the table.
  • “Not everything I put in the oven comes out perfect. Even though I’ve been baking pie for as long as I have, things are gonna suck sometimes. And things do.” (19:03)
• Hotline Help: Stacey hosts an Instagram “pie hotline” every Thanksgiving to answer baking questions. (19:56)

5. Listener Q&A – Troubleshooting and Variations (24:06 – 36:56)

A. Pumpkin Pie Flavor Twists (24:06 – 26:31)

• Ideas: Alternative cookie crusts (gluten-free gingersnap, chocolate), grated fresh ginger in the filling, or a layer of cheesecake (pumpkin cheesecake pie).
• Whipped Cream Variations: Coffee, maple, or bourbon-spiked whipped cream adds subtle but delightful flavor.

B. Pie Weights & Blind Baking (27:26 – 31:30)

• Old Beans/Rice: Reusable, economical, and fill dish to brim.
• New Tools: King Arthur’s silicone pie weights (“like a net of mussels” for easy removal, dishwasher safe).
• Hack: Bake crust upside-down between two metal pans for minimal shrinkage (31:05).

C. Runny Apple Pie Fixes (31:47 – 36:56)

• Use King Arthur’s pie thickener chart (varies by fruit).
• Fully bake until piping hot (for thickener activation).
• Let cool completely (ideally 8-12 hours) before slicing.
• Pro tip: Slice with a serrated knife for cleaner cuts.

6. Hot Takes & End-of-Episode Fun (36:56 – 41:20)

• Jessica’s “Jess Opinion”:

  “If I had my druthers, I would not make any pies. I would make cookies instead, because I think cookies are a superior Thanksgiving dessert.” (37:14)

• David’s Rebuttal: Essential role of leftover pie for breakfast.

7. Hosts’ Personal Pie Picks for Thanksgiving (39:51 – 41:19)

• Jessica: Tarte Tatin ("apple pie 2.0" with caramelized apples)
• David: Cranberry Chiffon Pie (lighter, moussey, gluten-free variation with gingersnap crust)

Notable Quotes & Moments

• On Pie Anxiety:

  “Pies are tricky... They can sense your fear and they just feed on it.”
  — David (02:40)

• On Family Pie Politics:

  “I simmered with rage until I finally decided to do the most passive aggressive thing and write an article about it in Bon Appetit. And then all of a sudden, I got my pies back.”
  — David (04:11)

• The Power of Patience & Learning:

  “I made terrible crust for, like, six months... It’s part of the learning experience.”
  — Stacey (15:30)

• On Social Media Perfection:

  “Not everything I put in the oven comes out perfect... things are gonna suck sometimes. And things do.”
  — Stacey (19:03)

• Thanksgiving Dessert Hot Take:

  “I would make cookies instead, because I think cookies are a superior Thanksgiving dessert.”
  — Jessica (37:14)

Timestamps for Key Segments

• Thanksgiving Pie Anxiety and Family Politics: 01:13 – 04:41
• Pie-Making Tactical Tips: 05:09 – 11:21
• Stacey Mei Yan Fong Interview: 12:43 – 21:24
• Listener Q&A: Pumpkin Pie Twists: 24:06 – 26:31
• Listener Q&A: Pie Weights and Blind Baking: 27:26 – 31:30
• Listener Q&A: Runny Apple Pie Solutions: 31:47 – 36:56
• Hot Take: Cookies Over Pie?: 36:56 – 39:51
• Host Thanksgiving Pie Picks: 39:51 – 41:19

Conclusion

This thanksgiving-themed episode of Things Bakers Know is packed with empathy, practical wisdom, and laughter. Listeners will gain confidence—and perhaps a little serenity—on the road to their best-ever Thanksgiving pies thanks to deeply practical tips and a communal spirit that celebrates both triumphs and kitchen mess-ups. As always, bakers are reminded: take a deep breath, trust the process, and above all, enjoy the pie.