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Slow Food links the pleasure of food with a commitment to community and the environment.
UMF #15, 4 & 20 Bakery & Café
This month's trip was to 4 & 20 Bakery & Cafe, 4and20bakery.com, located
at 305 N. 4th Street, for a special class in crust and pie making.
This wonderful small cafe is located across the street from East High School
next to Milio's. It has served delicious coffee, breakfasts and lunches
for the past 2 years and has become somewhat of a neighborhood center with
its relaxed atmosphere and tasty food. The cafe has been a site for several
students from the Work-Learn program at East.
We were warmly greeted by Evan and Mandy, two of the three owners of
the cafe, (Scott is the 3rd). Evan's previous experience includes being
sous chef for L'Etoile and Mandy was bakery manager for Monty's Blue Plate
Diner. They told us about their business and general philosophy.
Besides using seasonal and locally grown foods, they also do some foraging
for wild edibles, do some of their own curing of meats and make all of their
After providing the participants with cups of tea, Mandy began her
demonstration. Afterwards she cut into a pie that she had made earlier and
shared it with us. Yum!!
Pie Crust Recipe for 1 Double Crust Pie:
3 C. Flour
1 t. salt
1 t. sugar
1 stick of unsalted butter, cut into cubes
1/2 C. vegetable shortening
Put dry ingredients in food processor. Add butter and shortening and
pulse until consistency of coarse cornmeal
3/4 C. ice water
1 T. apple cider vinegar
Process until mixture comes together in ball.
Refrigerate for at least 1 hour or up to 7 days.
4 C. fresh or frozen peaches
2 C. fresh or frozen blackberries
1/2 C. white sugar
1/2 C. brown sugar
1/2 C. cornstarch
1 t. cinnamon
Mix together dry ingredients, add fruit and mix together.
Fill pie crust and add top crust.
Spritz with water and sprinkle top with white sugar
Bake at 350 degrees for about 2 1/2 - 3 hours until bottom crust is cooked.
* Roll pie crust between 2 sheets of plastic wrap.
* Use glass pie plate to monitor browning of bottom crust
* Trim top crust with scissors
* Roll up excess crust before crimping
* Check after 45 minutes to 1 hour and cover top with aluminum foil
when it is properly browned
We'd like to thank Evan and Mandy for their generosity in opening
4 & 20 Bakery Cafe to us for this special event and to Scott for helping
set this up. This was a great opportunity to learn about pie making
before the holiday season!