Rodney Henry says he got into the pie business out of necessity. While 
traveling with his now-defunct rock band, he started baking pies to pass 
time and make extra money, a hobby that grew into Baltimore's Dangerously 
Delicious Pies.

Now Henry has brought the show to D.C. with his just-opened location on H 
Street.

Henry bakes with an edge. Sure, he uses fresh, all-natural ingredients 
(often freezing seasonal berries to use later in the year) and makes a 
light, flaky crust. But his secret ingredient is a touch of irreverence. 
Henry uses local ingredients--he packs Berger Cookies into the Baltimore 
Bomb pie--and enjoys innuendos.

Henry has put plenty of thought into the D.C. pie menu. He happily shares 
his favorite pies for local palates:

Marionberry Pie Henry invented this pie in honor of D.C.'s former mayor. 
It's made with Oregon marionberries (which taste like a hybrid of 
blackberries and raspberries) and topped with rock candy (wink, wink).

White Trash Cr?me Br?l?e One of Henry's originals from his touring days, 
this thick, cinnamon-kissed custard pie is the ultimate comfort food.

Steak Pie Henry started baking savory meat pies by popular demand. His 
steak, mushroom, onion and Gruy?re pie is a full steak dinner in a 
crust--and the perfect fuel for a night at H Street's bars.

Crab and Cheddar Quiche Henry's ode to the Chesapeake Bay features lump 
crabmeat, sharp cheese and a dusting of Old Bay seasoning.

Dangerously Delicious Pies, 1339 H St. NE, between 13th and 14th sts.; 
202-398-7437 or dangerouspiesdc.com http://www.dangerouspiesdc.com/
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Wed. 07 Apr '10
People | WASHINGTON D.C.
 
King of Crust
Rodney Henry is in the business of Delicious pies
 
Rodney Henry
 
Rodney Henry says he got into the pie business out of necessity. While traveling with his now-defunct rock band, he started baking pies to pass time and make extra money, a hobby that grew into Baltimore's Dangerously Delicious Pies.

Now Henry has brought the show to D.C. with his just-opened location on H Street.

Henry bakes with an edge. Sure, he uses fresh, all-natural ingredients (often freezing seasonal berries to use later in the year) and makes a light, flaky crust. But his secret ingredient is a touch of irreverence. Henry uses local ingredients--he packs Berger Cookies into the Baltimore Bomb pie--and enjoys innuendos.

Henry has put plenty of thought into the D.C. pie menu. He happily shares his favorite pies for local palates:

Marionberry Pie Henry invented this pie in honor of D.C.'s former mayor. It's made with Oregon marionberries (which taste like a hybrid of blackberries and raspberries) and topped with rock candy (wink, wink).

White Trash Crème Brûlée One of Henry's originals from his touring days, this thick, cinnamon-kissed custard pie is the ultimate comfort food.

Steak Pie Henry started baking savory meat pies by popular demand. His steak, mushroom, onion and Gruyère pie is a full steak dinner in a crust--and the perfect fuel for a night at H Street's bars.

Crab and Cheddar Quiche Henry's ode to the Chesapeake Bay features lump crabmeat, sharp cheese and a dusting of Old Bay seasoning.

Dangerously Delicious Pies, 1339 H St. NE, between 13th and 14th sts.; 202-398-7437 or dangerouspiesdc.com
CHECKOUT Dangerously Delicious Pies' Pie List
 
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