Jenna Hunterson - Sugar, butter, flour: the waitress pie book

Pam Krauss Books / Avery

an imprint of Penguin Random House LLC

375 Hudson Street

New York, New York 10014

Copyright 2017 by Waitress LLC

Photographs copyright 2017 Evan Sung

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Ebook ISBN: 9780735216495

Library of Congress Cataloging-in-Publication Data

Names: Hunterson, Jenna, author. | Gercke, Daniel.

Title: Sugar, butter, flour : the waitress pie book / recipes from the files of Jenna Hunterson ; text by Daniel Gercke.

Description: New York : Pam Krauss/Avery, [2017] | Includes index.

Identifiers: LCCN 2016056955 | ISBN 9780735216334 (hardback)

Subjects: LCSH: Pies. | BISAC: COOKING / Courses & Dishes / Pies. | COOKING / Methods / Baking. | PERFORMING ARTS / Theater / Broadway & Musical Revue. | LCGFT: Cookbooks.

Classification: LCC TX773 .H8427 2017 | DDC 641.86/52dc23

LC record available at https://lccn.loc.gov/2016056955

p. cm.

Neither the publisher nor the author is engaged in rendering professional advice or services to the individual reader. The ideas, procedures, and suggestions contained in this book are not intended as a substitute for consulting with your physician. All matters regarding your health require medical supervision. Neither the author nor the publisher shall be liable or responsible for any loss or damage allegedly arising from any information or suggestion in this book.

The recipes contained in this book have been created for the ingredients and techniques indicated. The publisher is not responsible for your specific health or allergy needs that may require supervision. Nor is the publisher responsible for any adverse reactions you may have to the recipes contained in the book, whether you follow them as written or modify them to suit your personal dietary needs or tastes.

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Dedicated to the memory of Adrienne Shelly, the writer, director, and star of the 2007 film Waitress, and the team who was inspired to adapt her story into an original Broadway musical led by bookwriter Jessie Nelson, composer/lyricist Sara Bareilles, choreographer Lorin Latarro, and director Diane Paulus.

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MAKE IT WORK

MAKE IT EASY

MAKE IT CLEVER

CRAFT IT INTO PIECES

MAKE IT SWEET

CRIMP THE EDGES

OR MAKE IT SOUR AND SERVE WITH LEMON WEDGES

EVEN DOUBT CAN BE DELICIOUS

AND IT WASHES OFF ALL THE DIRTY DISHES

WHEN ITS DONE I CAN SMILE

ITS ON SOMEONE ELSES PLATE FOR A WHILE

ILL PLACE IT ON DISPLAY

AND THEN ILL SLICE AND SERVE MY WORRIES AWAY

CAUSE I CAN FIX THIS

I CAN TWIST IT INTO

SUGAR BUTTER COVERED PIECES

NEVER MIND WHATS UNDERNEATH IT

I HAVE DONE IT BEFORE

ILL BAKE ME A DOOR TO HELP ME GET THROUGH...

I LEARNED THAT FROM YOU

MAMA, ITS AMAZING WHAT BAKING CAN DO

WHAT BAKING CAN DO, SARA BAREILLES

~

Contents

Introduction

My mama taught me everything I know about pies. It was in her kitchen that I learned that making a pie is an act of love, and how baking can open a door to a better life. Mama came up with hundreds of different pies and they all had real funny names, like Lonely Chicago Pie and Sweet Victory Pie. She told me, Jenna, you can tell a whole story with a taste.

Well she was right. And now I share my story with you through the recipes in this book.

Its a story of how I lost my way, but ultimately dared to take a long forgotten dream off the shelf and trust that baking could open a door to a better life.

I learned that you dont bake a pie with your hands, you bake it with your heart. It requires the essential ingredients: a dash of hope, a cup of courage, a little spice, and some good friends to share it with in the end.

Oh, and dont forget sugar, butter, and flour.

Jennas Rules for Baking (and Life)

Theres not much to making a good pie. You can follow a recipe, or just follow your heart. And no matter how big the mess, you can always start fresh. If only life were as easy as pie.

1. KEEP COOL. Pastry dough is much easier to work with when its chilled. If it warms up during handling, feel free to stick it back in the fridge to cool it down some. After you make your dough, shape it into a 6-inch disk and let it rest in the fridge overnight. The dough needs a good nights rest to relax the gluten, firm the butter, and prevent it from socking its damn fool husband in the nose during breakfast. And besides, itll shrink less when you bake it.

2. KEEP MOVING. When you roll out your crust, you want to keep it moving. Rotate the dough a quarter turn every couple of passes with the roller to stop it from sticking. Stay too long in one place, and youre going to stick to the counterand trust me: its real hard to get unstuck. Thats how I got into this mess in the first place. Sure do wish Id followed this rule before I went and got myself married.