PIE IS MESSY

Learn how to make 100 perfectly imperfect pies with maximized taste through time-honored techniques from the founder of L.A.'s beloved Pie Hole bakery.

In PIE IS MESSY, Rebecca Grasley shares the story of how she chased her dream of opening a California pie shop after retiring from a lifetime of nursing and factory work on the east coast. Now Becky is ready to share the pie gospel with home cooks everywhere, and it begins with abandoning the idea of perfection. Pie is, after all, messy! In more than 75 recipes, the book takes readers from the basics of making crust to preparing contemporary hits from The Pie Hole. PIE IS MESSY is a great entry point for new bakers and aspiring pie-makers. It's beginner friendly, warm, and non-intimidating, while still being creative enough for more advanced bakers.

Rebecca Grasley is the founder of The Pie Hole and has more than fifty years of pie-baking experience. After a career in nursing, Becky moved from rural Pennsylvania to finance the first Pie Hole in the L.A. Arts District location with her retirement savings. The Pie Hole has gone on to open six locations in California and two in Japan and has a thriving e-commerce business.

Willy Blackmore is a food writer whose writing has appeared in The Los Angeles Times, The New York Times Magazine, and Eater, and has been honored by the Association of Food Journalists. He lives in Maine.