The Piehole Project: Austin’s Virtual Pie Auction Returns!

The Piehole Project, an Austin-based virtual pie auction, returns for its second year, working with nearly 20 acclaimed chefs in Austin to raise money for grants that support continuing education within restaurant and hospitality-focused nonprofits.

This year’s theme is “Superheroes,” which is carried through in the pies’ flavors. From delectable savory pies to enticing sweet pies, Central Texas residents can bid on any of the unique pies crafted by Austins’ top chefs. But – what kind of pies, specifically, and which chefs?

*cracks knuckles*

How about a flan tart de maiz pie with a sweet Texas corn custard in a caramelized puff pastry shell, from Philip Speer of Comedor? Or a mesquite chocolate pecan pie with dark chocolate chunks, native Texas mesquite beans, maple syrup, and a Barton Springs stone-milled flour crust, from Abby Jane of Bake Shop fame? Consider a green tomato pie, an ode to the Southern tradition of making use of crops as the seasons change, conjured up by Foreign & Domestic’s Sarah Heard. Try not to drool, thinking of what Odd Duck’s Augusta Passow is bringing to the auction block: an espresso martini brownie pie with espresso mousse, amaro caramel and brownie, layered in a chocolate cookie crust.

Yes, all those delectable wonders and more will be available for bidding on, Nov. 6-16.

Note: This year’s event, which hopes to raise $20,000 in funds, is championed by several participating chefs who received scholarships earlier in their careers – inspiring them to pay it forward and help the next generation of chefs and hospitality curators.

That’s right, citizen – what goes around, comes around. And mighty few things in this world are more round (or tasty) than these community-supporting pies.