Dining
BY KAREN CHANEY
Mixed berry pie is one of over 20 pie options available at Texas Harvest Pie Company.
Lea Ann Bray-Salinas opened Texas Harvest Pie Company in 2010 and now operates out of the Keller History Museum.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Keller pie maker claims food as her love language When baking pies in the commercial kitchen located in the Keller History Museum, Lea Ann Bray-Salinas, owner of Texas Harvest Pie Com- pany, said she doesn’t set timers to know when her pies are ready but relies on decades of experience. The inspiration The timeline In 2010, Salinas opened Texas Harvest Pie
Lil’ Texas Pies ($6 each) are often ordered in large quantities for corporate events. However, there is not a quantity limit for the mini pies.
Company on Main Street. In 2017, she reopened the restaurant in a historic home. Salinas started leasing the museum’s kitchen to make pies in 2021. Craving pie? Salinas said the top-three selling pies are buttermilk, apple and lemon meringue. The lemon ice box is Salinas’ favorite pie. Quote of note “We make all the crust and everything com- pletely from scratch ... ,” Salinas said. “That’s very important to me, because there’s nothing better than a fresh-baked pie.”
Salinas said she can trace her love of baking back to her childhood when she would go to big family gatherings at her grandmother’s house. “In this tiny kitchen, she would make these beautiful, big dinners and she would always make everybody’s favorite dessert, and it was just her way of loving her family,” Salinas said. “I think that I got some of that—food is my love language.”
N
133 Bates St., Keller www.texasharvestpie.wixsite.com
story YOUR BUSINESS HAS A
Hire Storytelling
to write and share it.
(866) 989-6808 ads@communityimpact.com
24
COMMUNITYIMPACT.COM
Powered by FlippingBook