It's time for Dining Month, presented by Deer District and its spooky Halloween-themed alter ego, Fear District. Throughout the month of October, we'll be serving up fun and fascinating content about all things food. The signature dish, however, is our 2019 Best of Dining poll, who's winners we will dish out all month long. Get hungry, Milwaukee!
It’s been a while since Mr. Dye’s Pies added new pie to its line-up. But, beginning last week the local pie purveyor introduced a brand new offering: Blueberry Hill pie, an homage to the song of the same name.
"I’m excited about this pie," says Johnathan Dye, founder of Mr. Dye’s Pies. "Fats Domino made the song most famous, but it was Louie Armstrong’s earlier rendition of 'Blueberry Hill' that served as inspiration for our pie. Our Blueberry Hill is infused with fresh ginger and orange zest to give it its soul. There is not another blueberry pie like it and I think you are gonna love it!"
Get your pie
The new Blueberry Hill pie joins the growing list of Mr. Dye's pies including classic sweet potato, pecan delight (sweet potato with pecan topping), key lime, Purple Monster (made with Okinawan purple yams) N’awlins’ Pecan and brandy old fashioned cherry.
If you’re in the Racine area and would like to try the new Blueberry Hill pie before you buy, Mr. Dye’s Pies will host a tasting on Sunday, Nov. 10 from 9 a.m. to noon at Malicki’s Piggly Wiggly, 5201 Washington Ave. in Mount Pleasant.
Pies are available at Rupena’s Fine Foods in West Allis, Pete’s Fruit Market on King Drive, Malliki’s Piggly Wiggly in Racine and Oak Creek and Bunzel’s Meat Market.
Pies are also available for purchase at Mr. Dye’s Pies kitchen and retail location, 8103 W. Tower Ave. Call (414) 759-4992 to reserve your pie. The shop is currently taking orders for Thanksgiving Day pies.
In addition to its retail locations, Mr. Dye’s Pies will also be adding the option of shipping pies directly to customers beginning in February. Follow Mr. Dye’s Pies on Facebook for additional information.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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