A former philosophy graduate student, Mims Bledsoe turned in her texts for a collection of old cookbooks that she consults regularly. Bledsoe considers herself a student of classic American pie baking, and while she’ll feature the occasional innovation, such as watermelon chiffon, she focuses on tradition. Using a flaky, all-butter crust, she prepares varietal apple, lemon meringue, coconut cream, and butterscotch pies. Come autumn, she roasts fresh pumpkin and makes a nearly classic Southern sweet potato pie with brown-sugar streusel. Bledsoe is also a fan of savories, and visitors can usually count on finding a chicken pot pie, a quiche, and an individual meatloaf pot pie. On every second Thursday of the month, guests gather at the shop for “pie happy hour”—a chance to taste 15 or more daily creations. Yes, it sells out quickly.