In Germany, a country known more for kuchen than pie, one baker has become a sensation for her design-savvy, American-style pastries.
Karin Pfeiff-Boschek makes three pies each week, posts pictures of them on Instagram and then gives most of them away to friends and charities. Her online pastry portfolio routinely garners thousands of “like” clicks and fan comments. That’s no surprise, given the stunning appeal of her dough decorations. Her creations, which she says must look good both pre- and post-baked, are embellished with intricate patterns of cutouts and edible appliqu?s.
The result is a culinary theater-in-the-round, starring a butter-pastry cascade of rosettes, hearts, leaves, vines, berries, braids, stars, paisley, perforations, diamonds and dots.
She also produces square and rectangular slab pies, a concept partly spurred by Pi Day (in March, when the date 3/14 matches the mathematical ratio) and the formula Pi r squared.