pie is messy: the pie hole cookbook

＂Learn how to make 100 perfectly imperfect pies with maximized taste through time-honored techniques from the founder of L.A.’s beloved Pie Hole bakery＂--

Rebecca Grasley is the founder of The Pie Hole and has more than fifty years of pie baking experience. After a career in nursing, Becky moved from rural Pennsylvania to finance the first Pie Hole in the L.A. Arts District location with her retirement savings. The Pie Hole has gone on to open six locations in California and two in Japan and has a thriving e-commerce business.
Willy Blackmore is a food writer whose writing has appeared in The Los Angeles Times, The New York Times Magazine, and Eater, and has been honored by the Association of Food Journalists. He lives in Maine.