I knew Brie Golliher was my kind of person when I met her earlier this year. With her heart of gold and her love for pie, it was obvious we needed to become friends! Our paths first crossed in April while I was finishing my undergrad capstone project with a story featuring her restaurant, after that I had a good feeling it wasn’t the last time we would work together. Post-graduation, I’ve moved back to Bowling Green and the Pie Queen has taken me under her wing. Brie has taught me a few things about the way she bakes, does business, and lives her life.
Brie is officially living her wildest dreams after opening her own bakery, the Pie Queen of Bowling Green, in September. She and her husband, Brad, have been feeding people full time for the past few years, running Boyce General Store. Now, tucked away in a little alley in downtown BG, her second business is rolling out sweet and savory pies and lots of baked goodies.
“I’ve found the one thing that I want to do,” Brie told me as we spent a rainy Saturday morning in her shop making the December pie of the month, “and I’m not happy unless I’m covered in flour.” Baking is her therapy, creativity and happiness wrapped up into hundreds of pie dough balls each and every week.
Even though she has plenty of helpful hands in her shop making pies and she dreams of opening more stores, Brie will always be the brain and hands behind her products. “I want to be the one baking, even if I had a million stores, I want to be the one creating recipes.”
Her recipes are a fair mix of old and new, with plenty of advice from the women in her life sprinkled into everything she makes. (She even has cookbooks belonging to her grandmother from the 1970’s that she often references.) One of the first things she did the morning we spent baking together was call her mom to double check her pretzel crust recipe before we began mixing ingredients together!
As we melted sugar, poured caramel, and hardened chocolate she told me more about her family, plans for making a cookbook, and how her team made 300 pies in two days for Thanksgiving orders. You may think at the end of the day, cooking would be the last thing the Pie Queen would want to do, but the opposite is true. “You still want to do what you love when you get home at the end of the day — food is my thing.”
For the pretzel crust:
- Crush pretzels into small pieces
- Add sugar and butter to pretzel pieces & stir
- Pour mixture into small greased tart pans, press to edges
- Bake at 350 degrees for 8 minutes
For the caramel:
- Melt 4 cups of sugar over medium-high heat, stir continuously until caramel colored and fully melted
- Add butter and stir until melted
- Add cream and bring to a boil for 1 minute
- Remove from heat and let cool for 30 minutes - 1 hour
For the tarts:
- Add 1/3 cup of caramel to baked pretzel crust
- Add 2 Tbsp. of melted chocolate on top of caramel and sprinkle with sea salt
- Chill for 30 minutes to harden chocolate & then enjoy!