A Love Letter to My Mom, Told Through Her Pies
Elizabeth’s Pies
If love had a flavor, my mom’s pies would be it. Every bite, every perfectly imperfect crimped edge, every nutty, flaky crust feels like her way of saying, “I love you.” My mother has many love languages, but none are so outstanding as her “acts of service”. From small gestures to lifelong commitments, it’s one of her defining qualities. Now baking may not feel like a labor of love, but that means you’ve never worked with a whole wheat pie crust before.
For as long as I can remember, my mother, Elizabeth Bastasch, has poured her heart into baking pies during the holidays. As the co-founder of the longstanding family bakery, Elizabeth’s Food Company, it's no surprise this is in her repertoire. These pies aren’t currently sold in the bakery, but we are opening the family recipe archives just for you!
Elizabeth doesn’t bake these pies because it’s easy. In fact, she insists on using organic whole wheat flour for her crusts, which, as she loves to remind me, “is not for the faint of heart” which translates into “it's not for wimps”. Whole wheat dough is temperamental and tricky. It takes patience, perseverance, and just the right touch. But that’s my mom in a nutshell—embracing the road less traveled because the result is worth it in the end.
Her Signature Pie
Mom’s favorite is apple pie. Not just any apple pie—Gravenstein Apple Pie. These apples are so coveted she now works with a specific farm to preorder them. Once they are harvested, they don’t stay in store long. The apples are the perfect balance of tart, sweet, and snappy. And when paired with the flaky crust from her signature whole wheat dough, its “unreal”.
I remember watching her roll out the dough with what’s now a 40-year-old rolling pin, a relic that’s been in the family as long as I have. She’d rock out to music as she worked (extra moves seen if Genesis, Peter Gabriel, or Classic New Wave was playing, But when it came time for the dough her movements steadied and her patience unwavering. It became a yearly sacred ritual.
The wheat dough is very finicky. Because it contains the whole grain, those additional golden fibers make more opportunities for the dough to break while rolling it out. And the trick with pie dough, is that you can’t over work it. So its almost a sport, woman vs dough. I would watch her have to time it just right, perfecting techniques over the years to avoid having to start over.
“Why not use white flour, Mom?” I asked her once.
“Because it tastes better this way, Maria,” she said with a knowing smile. “And you know I never take the easy way out.”
That’s how she approaches everything in life—with intention, care, and a refusal to cut corners, even when it would be simpler.
The Recipe She’s Perfected for Decades
Mom doesn’t believe in keeping secrets when it comes to baking, so here’s her recipe for that legendary crust:
Ingredients:
1 ¼ cups organic whole wheat flour
½ teaspoon salt
1 tablespoon sugar (optional, but highly recommended)
½ cup cold, unsalted butter, cubed
4–5 tablespoons ice water
Instructions:
Whisk the flour, salt, and sugar in a bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
Form into a disk, wrap in plastic, and refrigerate for at least an hour.
Roll it out with care, ideally using a rolling pin that’s been loved for decades.
Baking as Connection
Mom’s pies are more than a holiday tradition—they’re a reflection of who she is. They remind me of her strength, her persistence, and the way she always shows up for the people she loves.
When I was little, I’d sit on the counter, stealing scraps of dough to make my own “pies.” She never minded. In fact, she’d bake my lopsided creations right alongside hers. That’s the kind of mom she is—one who makes room for your messy, imperfect contributions and somehow makes them feel just as important as her own.
So, this post is more than a recipe or a story—it’s a love letter to my mom. Her pies have taught me that love is an action. It’s in the time you take, the care you give, and the way you show up, even when it’s hard.
This holiday season, I hope you’ll try baking something that feels a little outside your comfort zone. And if you do, tag us with #ElizabethsFoodCo so we can cheer you on—because love, like pie, is best when shared.
With gratitude (and an old rolling pin of my own),
Maria Bastasch