How to Slice a Pie

“Focus on the type of slices you want and how many,” says Gerri Grady, a co-owner of Grady’s B.B.Q., a roadside eatery in Dudley, N.C. The restaurant serves just one type of pie, a creamy sweet potato pie that Grady calls “a big old-timey treat.” Her husband, Stephen, mixes the filling using his mother’s recipe. Give the pie at least an hour and a half, preferably longer, to cool before taking a knife to it. Hot, it tends to be mushy and prone to oozing. Before slicing, visually map out your approach, noting where you want the knife to enter and exit. Grady makes three incisions across the full diameter of the pie for a total of six portions, which she considers “a decent amount” and enough to satisfy the customers who order only pie and sweet tea for lunch.

From “How to Slice a Pie” edited by Malia Wollan for the New York Times; Photo by Jennifer Davick (@jenniferdavick) 

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