Poole’s Diner – Poole’s Pie Crust

$2.00 – $12.00

“Everybody has a preferred pie crust recipe, a preferred method. I’m not here to debate—if you have a pie crust recipe that you love, by all means, use it. But in our many years of making pie, we’ve come across a few super handy tricks.” – Ashley Christensen, Poole’s Diner Chef & Owner

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GIVING BACK

This recipe gives back to Frankie Lemmon School & Developmental Center.

Frankie Lemmon School is a NAEYC-accredited, 5-star child development center that welcomes children ages 2-6 with and without disabilities. Our school provides some inclusive classrooms and experiences offering all children a sense of belonging, friendships, and an opportunity to reach their full potential.

CHEF & OWNER ASHLEY CHRISTENSEN

Ashley Christensen is the chef and owner of Poole’s Diner, Beasley’s Chicken + Honey, Fox Liquor Bar, Death & Taxes, Bridge Club, and Poole’side Pies, all located in downtown Raleigh, North Carolina. Ashley’s cooking — hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients — has garnered local and national acclaim.

Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance, and Share Our Strength. In 2019, she received her second James Beard Award for the category of “Outstanding Chef,” five years after the foundation first honored her with the award for “Best Chef: Southeast” in 2014. She has also been named Chef of the Year by Eater.com and Tar Heel of the Year by the News & Observer. In the spring of 2021, Ashley received an Honorary Doctorate of Humane Letters from North Carolina State University. She is the author of two cookbooks, Poole’s: Recipes and Stories from a Modern Diner (2016) and It’s Always Freezer Season (2021).