WASHINGTON — Teeny Lamothe’s weekly pie-baking ritual began with a small CSA pumpkin on a crisp, autumn Sunday in Chicago.
The smells and tastes that came out of her oven prompted Lamothe to keep baking. Making pie gave her a sense of warmth and comfort that carried her through the long Midwestern winter months.
“So my Sunday tradition was to bake a pie. And then one pie turned into two pies, and two pies turned into several pies a week,” says Lamothe, who now lives in D.C.
With those several pies a week, Lamothe fed happy friends and willing taste-testers. Praise and encouragement from friends for her crust-centric creations inspired Lamothe to make a profession out of pie.
“You can only hear so often,
