Facing burnout, she chased her dream of making pie - and built an empire: ‘Pie brings us together’

She left Silicon Valley to master pie, became Hollywood’s baker and now films its healing power

Thanksgiving may be a holiday steeped in myth and controversy – but there’s still something Americans largely agree on: there’s nothing wrong with the holiday’s traditional dessert. So says Beth Howard, expert pie maker, cookbook author, memoirist, and now documentary film-maker.

“No matter what, pie brings us together. Pie is love,” says Howard, who never tires of talking about anything with a flaky crust and filling. She’s spent the last few months at community screenings – over 100 and counting – of her new documentary – Pieowa – that’s Pie + Iowa (her home state). The film chronicles the history of pie and how it brings people together. It’s full of church ladies, blue ribbon winners, home bakers, expert pie makers and cyclists, which is where Iowa comes in.

Pieowa is now screening in Iowa and across the US, find out more info at https://theworldneedsmorepie.com/pieowa/

2-1/2 cups all-purpose flour (plus approximately 1/2 cup more for rolling)

1/2 cup butter, chilled

1/2 cup vegetable shortening or lard

1/2 tsp salt

Ice water (fill one cup but use only enough to moisten dough)

3lbs Granny Smith apples, peeled (approx. 7 or 8 apples depending on size)

*It’s also okay to use a variety of apples. Try Braeburn, Jonathan and Gala. Avoid Fuji or Delicious as they’re too juicy and not tart enough.

3/4 cup sugar (or more, depending on your taste or tartness of apples)

4 tablespoons flour (to thicken the filling)

1/2 teaspoon salt (you’ll sprinkle this on so don’t worry about precise amount)

1 to 2 teaspoons cinnamon (or however much you like)

1 tablespoon butter (put dollop on top before covering with top crust)

1 beaten egg (you won’t use all of it, just enough to brush on pie before baking)