'Waitress' Musical Offers Pies And Tickets In Touring 'Treat Truck'
NEW YORK (CBSNewYork) -- One Tony Award-nominated musical is giving their fans a sweet way to pick up tickets -- and a special treat.
Broadway.com partnered with the musical Waitress to tour Manhattan with their "Treat Truck" throughout the month of May, offering fans a chance to pick up tickets on-the-go and to learn more about what the hit Broadway show has in store. Fans who purchase tickets at the truck will also pick up a complimentary pie — a nod to the show's plot.
Video & Photos: Waitress Sneak Peek | Cast Talks Love, Life & Pie
The new musical tells the story of a waitress and pie maker trapped in a small-town diner and a loveless marriage. It's adapted from a 2007 film starring Keri Russell and stars Jessie Mueller, who won the best leading actress Tony Award for playing Carole King in the musical Beautiful.
"The story is a journey of her coming to terms with where she's come in her life and really digging deep to find out how she can overcome some of the things that she's been faced with and how she can move forward and get to a better place," Mueller told CBSNewYork.com in an earlier interview.
Photos: Broadway Musical 'Waitress' Celebrates Opening Night
Singer Sara Bareilles released her versions of the musical's songs in "What's Inside: Songs From Waitress," including the standout "She Used to Be Mine."
An official cast recording will be released June 10.
The "Treat Truck" will be making stops around the city until May 26. Fans can track the location of the truck here.
If you don't have a chance to catch a pie from the "Treat Truck," you can try making the delicious 'Waitress' mixed berry pie at home by following the recipes below:
BUTTER CRUST RECIPE
Makes two 9-inch piecrusts
- 2½ cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
- 6 to 8 tablespoons ice cold water
- Optional: egg wash (1 egg whisked with 1 tablespoon water or milk)
- In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs. Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
- Divide the dough into 2 mounds. Wrap each mound in plastic and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
- Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
- For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on.) Make little slits in the top crust to allow steam to escape. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) on top.
MIXED BERRY PIE RECIPE
Makes one 9-inch pie
- 1 batch butter crust pie dough
- 4 to 5 cups mixed berries (a combination of raspberries, blackberries, blueberries, and strawberries), fresh or frozen
- ¾ to 1 cup sugar to your taste
- 2 teaspoons lemon juice optional
- ¼ cup flour, plus 2 tablespoons as needed
- 2 tablespoons butter
- Preheat the oven to 350 degrees F.
- If you're using frozen berries, allow time for the berries to thaw and drain.
- Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, mix the berries, sugar, and lemon juice, if desired. Sprinkle in the flour and mix, adding a bit more if you need to depending on the amount of berries, how juicy they are, and your personal preference. Pour the berries into the piecrust and dot the filling with butter.
- Add the top crust and make slits for the steam to escape.
- Bake for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
for more features.