Aimee Sosa on Flaky Crust and The Good Egg

We're counting down the days to Pie Social 2011 -- 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don't forget, you can get in on the action yourself. Here are details for community bakers. And don't forget about our celebrity bakers -- every day we'll introduce you to a different one.

Today: Aimee Sosa from Phoenix Public Market.

Sosa started baking in 2006 when she decided if she wanted snacks she "should get off [her] butt and make them [her]self." Fifty pounds and a few years later, she found herself baking for Royal at the Biltmore, cooking at the Phoenix Public Market, and running her own baking business Hello Cupcake. Nowadays she enjoys spending less time in the kitchen and more time with her family, but still stuffs the cold case at the Public Market with baked goods like this New Times Best of Phoenix winning bacon brownie.

Pie is the new black because it goes with everything from turkey to tofu; the symphony or the grocer.

Find out why she'd choose to throw a pie at her dad...after the jump.

The hardest part about baking a pie for me is making sure I have an good balance of crisp versus moist. Making sure my crust is still flaky while my filling stays gooey and rich.

The Phoenix food scene needs more quality, accessible variety. Badly. I can't tell you how many times I've ended up at The Good Egg for breakfast on a Sunday because it's the only option at the time. We could go to one of the bigger corporate chains (which my 8 year old would love) but it sits well with neither my conscience nor my stomach.

When I'm not in the kitchen, you can find me at random. I am a bit of a homebody but I like to drag my son all over the place. Art supply [stores], thrift stores, farmers markets, parks, museums. If you see me out, it's often with him.

I'd like to throw a pie at my dad. Sometimes I think he could use it. He shouldn't tell people that they've gained weight, for instance.

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