Bottom line up front: We’re three obsessed pie bakers from different corners of America who’ve spent the last decade perfecting the art of pie-making so you don’t have to suffer through the disasters we did. Every recipe we share has been tested until it works for real people in real kitchens with real life getting in the way.
Our Purpose (Why We’re Actually Here)
I’ll never forget the Thanksgiving when my grandmother’s famous apple pie recipe failed me spectacularly. I was 24, hosting my first holiday dinner, and standing in my tiny Austin apartment kitchen staring at what can only be described as apple soup in a soggy crust. My guests were arriving in two hours, and I was crying over pie filling.
That’s the moment Dishori was born – not from success, but from spectacular, embarrassing, soul-crushing pie failure. Because here’s what we realized: most pie recipes are written by people who’ve forgotten what it’s like to not know the difference between “flaky” and “tender” pastry, who assume everyone owns a marble pastry board, and who’ve never tried making pie crust in a humid Charleston summer or a dry Portland winter.
We’re here because pie shouldn’t be intimidating. It should be the thing that makes your kitchen smell like home and gives you an excuse to call your neighbors over.
Our Mission (What We Actually Do Every Single Day)
Every morning, we’re in our kitchens – Lindsay burning through pounds of butter in Texas heat, Faith perfecting lattice work in Oregon rain, and Chloe innovating with bourbon and peach combinations that shouldn’t work but absolutely do. We test every single recipe until it works for real families with real budgets and real limitations.
Because 85,000 bakers trust us with their special occasions – their first date desserts, their holiday centerpieces, their “please forgive me” apology pies. That responsibility keeps us up at night in the best possible way. When someone emails us a photo of their perfect pie with “I can’t believe I actually did this!” – that’s why we do this work.
We don’t just share recipes. We share the confidence that comes from understanding why your crust cracks, how altitude affects your filling, and what to do when everything goes wrong (spoiler: it’s usually still delicious).
Our Vision (The World We’re Baking Toward)
Picture this: pie isn’t just for holidays anymore. It’s your Wednesday stress relief, your weekend creativity outlet, your way of saying “I love you” without words. We’re working toward a world where every home baker feels confident enough to experiment, skilled enough to succeed, and connected enough to share their creations with joy instead of anxiety.
We dream of neighborhoods where the smell of pie brings people together, where kids grow up thinking homemade is normal, and where the phrase “I can’t bake” becomes as outdated as “I can’t drive.” You’re part of this vision – every pie you make ripples out into your community, creating moments and memories that matter.
Our Core Values (The Principles That Guide Every Recipe)
Real Kitchens First If it doesn’t work in Faith’s rental apartment with the wonky oven that runs 25 degrees hot, it doesn’t make the blog. We test everything in real conditions – tiny kitchens, weird ovens, limited equipment, and with interruptions from kids, pets, and life happening around us.
Honest About Failures We’ll tell you when recipes flop (RIP to Lindsay’s lavender honey pie experiment v1.0), when techniques are harder than they look, and when we’ve spent three weeks perfecting something that seems simple. Learning from our disasters saves you from yours, and honestly? Some of our best discoveries happened because we messed up spectacularly.
Accessible Excellence Great pie doesn’t require fancy equipment or expensive ingredients. Chloe’s award-winning peach pie? She developed it using grocery store peaches and a rolling pin that’s actually a wine bottle with the label scrubbed off. Skill beats expensive tools every single time.
Community Over Competition Your success is our success. When you nail that perfect lattice or finally get flaky crust, we’re genuinely celebrating with you. This isn’t about us being pie experts – it’s about all of us getting better together, one recipe at a time.
Meet Our Expert Team (The Humans Behind Every Recipe)
Lindsay Harper – Pastry Chef | Recipe Developer | Professional Pie Obsessive Age 34, Austin, Texas | lindsay@dishori.com
The Story: After burning out in high-end restaurant kitchens where pie was considered “too rustic,” I moved to Austin and opened my own pie shop – only to realize I had no idea how to teach regular people what felt automatic to me. That humbling experience taught me how to break down professional techniques into steps that work in home kitchens. Now I spend my days translating 15 years of pastry school and restaurant experience into recipes your grandmother would approve of.
The Credentials: Culinary Institute of America graduate, former pastry chef at James Beard Award-winning restaurants, Austin Chronicle “Best Pie” winner three years running. But honestly? My proudest achievement is the 2,847 emails from readers who’ve successfully made their first pie using our techniques.
The Reality: I still burn pie crusts when I get distracted by podcasts. My kitchen permanently smells like cinnamon. I’ve eaten pie for breakfast more times than I care to admit. And yes, I absolutely judge restaurants by their pie offerings.
Faith Richardson – Home Baker | Food Blogger | Pie Perfectionist Age 36, Portland, Oregon | faith@dishori.com
The Story: I started baking pies because I was broke, homesick, and missing my grandmother’s cooking. What began as cheap comfort food became an obsession when I realized that perfect pie isn’t about expensive ingredients – it’s about understanding your ingredients, your kitchen, and your own habits. After five years of documenting every success and failure, I’ve become the person friends call when their pie plans go sideways.
The Credentials: Food Studies degree from University of Oregon, certified food blogger with 250,000+ monthly readers, recipe developer for three regional food magazines. I’ve tested over 1,200 pie recipes and documented every single variation, failure, and breakthrough.
The Reality: My neighbors think I’m slightly unhinged because I knock on their doors with experimental pies at weird hours. I keep detailed notes on how different flours behave in Portland’s humidity. My kitchen scale is my most treasured possession, and I’ve definitely cried over collapsed meringue more than once.
Chloe Matthews – Culinary Artist | Pie Instructor | Flavor Innovator Age 37, Charleston, South Carolina | chloe@dishori.com
The Story: Growing up in Charleston, I learned pie-making from my great-aunt who never measured anything and got offended when people asked for recipes. When she passed, I realized I had to either figure out how to recreate her magic or lose it forever. That detective work – turning “a pinch of this” and “until it feels right” into actual measurements – became my specialty.
The Credentials: Johnson & Wales Culinary Arts graduate, certified culinary instructor, food styling certification from Charleston Culinary Institute. I’ve taught over 500 students in hands-on pie classes and developed the curriculum for three cooking schools. My bourbon pecan pie was featured in Southern Living, and my techniques are taught in culinary programs across the Southeast.
The Reality: I talk to my pie dough. Out loud. I believe butter has moods and acts accordingly. I’ve spent entire weekends perfecting the ratio of sweet to tart in a single pie filling. My friends have learned to never visit empty-handed because they’re leaving with at least one slice of whatever I’m currently experimenting with.
How We Actually Do This Work (Behind the Delicious Chaos)
Here’s our not-so-secret process: Every recipe goes through what we call “the gauntlet.” First, each of us makes it in our own kitchen with our own equipment and our own disasters waiting to happen. We document everything – the weird sounds our mixers make, how our ovens run hot or cold, what happens when we get interrupted by delivery drivers or neighbors.
Then we send the recipe to our test kitchen volunteers – real home bakers across the country who’ve agreed to let us torture them with our experiments. These heroes make our recipes in their actual kitchens, with their actual schedules, and report back with brutal honesty about what worked, what didn’t, and what we clearly forgot to mention because it seemed obvious to us.
Finally, we revise, re-test, and repeat until we get consistent success from bakers with different skill levels, different equipment, and different climates. Only then does a recipe earn its place on Dishori.
Why Trust Us? (Fair Question!)
Look, we could list our credentials and awards (and we do, because they matter), but what really matters is this: we’ve made every mistake you’re worried about making. We’ve created pie disasters that would make you feel better about your worst kitchen catastrophes. And we’ve learned from every single one.
Our readers tell us we’re trustworthy because we admit when things are hard, we explain why techniques work (not just how), and we answer every question – even the ones that make us realize we need to rewrite entire sections of recipes. We’ve built our reputation one successful pie at a time, one answered email at a time, one “holy cow, I actually did it!” message at a time.
Plus, we fact-check everything. Every technique claim is backed by food science research, every ingredient substitution is tested multiple times, and every tip comes from actual experience, not Pinterest assumptions.
Our Community (That’s You!)
Here’s what blows our minds: you’ve turned pie-making into a movement. We’ve gotten photos of marriage proposals hidden under pie crusts, stories of families reconnecting over holiday baking projects, and videos of grandparents teaching grandchildren using our techniques via video chat during the pandemic.
You’ve taught us as much as we’ve taught you. Your questions push us to explain things better, your failures help us identify gaps in our instructions, and your creative variations inspire our next recipe developments. This community shapes every piece of content we create – because if it doesn’t serve you, it doesn’t belong here.
Our Promise to You (The Stuff That Keeps Us Accountable)
We promise to test every recipe at least five times before publishing. We promise to update techniques when we discover better methods. We promise to answer your emails personally (yes, really – it’s usually one of us, not an assistant). And we promise to admit when we’re wrong, fix our mistakes fast, and keep learning alongside you.
We also promise to never recommend equipment we don’t own, ingredients we can’t find in regular grocery stores, or techniques we can’t do ourselves. If it’s on Dishori, it’s because we believe in it enough to stake our reputation on it.
Let’s Stay Connected (We Actually Read Our Emails)
General Questions & Recipe Help Email: contact@dishori.com Response Time: Usually within 24 hours (we check email obsessively) Best For: Recipe questions, technique troubleshooting, ingredient substitutions, “what went wrong?” emergencies
Technical Support Email: support@dishori.com Response Time: 24-48 hours max Best For: Website issues, subscription problems, password resets, mobile app glitches
Careers (Want to Join Our Beautifully Chaotic Team?)
We’re always looking for passionate people who get excited about perfect pie crust and aren’t afraid to fail spectacularly in pursuit of the perfect recipe. Right now we’re actively seeking a Social Media Manager who understands that behind every gorgeous pie photo is probably three ugly attempts and a very messy kitchen.
We value curiosity over perfection, teaching ability over ego, and the kind of people who get genuinely excited when they figure out why something works. Send your application to careers@dishori.com – and yes, we read every single one personally.
For Writers (Want to Share Your Pie Wisdom?)
Love writing about baking? We’re always scouting for contributors who share our obsession with pie perfection and aren’t afraid to share their kitchen disasters along with their successes. We look for writers who can blend personal experience with solid technique, who understand that the best food writing makes readers hungry AND teaches them something.
We’re particularly interested in regional pie traditions, international techniques, dietary adaptations, and innovation that respects tradition. Send your pitch to writers@dishori.com with 2-3 published samples. Fair warning: we’re picky about quality, but we’re incredibly supportive of our contributor family!
Main Contact Information Website: www.dishori.com Email: contact@dishori.com Legal Entity: Dishori LLC Business Address: 1234 Baker Street, Austin, TX 73301