Frequently Asked Questions

 

At long last, we present the answers to some frequently asked questions about Janie's Pie Factory:

 

  1. Who is Janie?

Janie has been baking pies for 20 years, winning prizes from Texas to Minnesota to Florida, where she took 1st prize in the American Pie Council National Pie Championships in 2003 and 2005.

  1. Who taught Janie to bake pies?

She's mostly self-taught with help from great cooks in the family and continuous work trying new recipes and techniques.

  1. Do you bake the pies here (at the shop)?

Yes! We bake all of the pies and casseroles from scratch here at the shop, our location for the last 11 years.

  1. Why don't you have every pie and casserole on your menu available each day?

We're a small shop and our empahsis is on quality and freshness. We encourage ordering in advance to ensure availability.

  1. Why don't you take credit cards?

The fee structure is expensive and complicated and we prefer not to pass these costs on to the customer.

  1. Why don't you ship?

We haven't yet found a way to ship our pies that doesn't compromise the taste and quality.

  1. Why is your crust so good?!

We adapted Granny Bailey's recipe (good bye lard!) and prepare the dough fresh daily. Hand-rolling contributes to the delicious taste and texture.

  1. What new items are you working on?

Currently we're working on "naturally" sweet pies, organic pies, small pies (Baby Janes) and Texas-themed pies (Cowboy Sweetheart and Prickly Pear).

  1. Did Elvis really sign that picture?!

Yes, he's currently serving as our chief taster!

  1. What is your favorite pie?

Our famous and best-selling apple. Those hand-peeled fresh Granny Smith apples have also impressed the likes of David Robinson, George Strait and Lee Roy Parnell.