"Every Thanksgiving, I would take the week off of school and work alongside my parents at the bakery. Growing up around parent pie-makers taught Paredez some of the fundamentals that she uses in her shop today: Flaky crusts and juicy fillings are her inherited go-tos."
"I took 'super high standards and wanting to get local fruit that's in season' from my father. 'I'll take the ugly fruit as long as it's really nice and bright, rather than all the stuff that looks really good, but might not taste as good.'"
"The crust is considerately sourced, too, made with grass-fed butter and flour from New York state, according to the bakery's FAQ page. In-season, local fruit lends her pies a rich, juicy filling."
Petee's Pie Company, located in Manhattan's Lower East Side, has earned recognition as one of NYC's best pie shops from outlets including The New York Times and Bon Appétit. Owner Petra Paredez grew up in a pie-baking family, with her parents owning Mom's Apple Pie Bakery in Virginia. She inherited fundamental baking principles emphasizing flaky crusts and juicy fillings. Paredez prioritizes sourcing seasonal, local fruit at peak ripeness over aesthetically perfect produce, believing quality taste matters more than appearance. The bakery sources its crust ingredients carefully, using grass-fed butter and flour from New York state. These passed-down principles and commitment to local sourcing distinguish Petee's pies and contribute to their reputation.
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