Molo
Showlo
VERY LOCAL EXPERT-ISH OPINIONS
Archived show
This one already happened. You are reading it back — the chat is closed and nothing here is live.
Friday, July 24, 2026
What it was about
Fix My Pie
with Sam Newman and Diego Velasquez of the Moab Museum
25 show notes
From before the site. Molo Showlo had no second screen yet when this one aired, so these are the show notes as Maggie and Zoe wrote them — in order, but without the times, because there never were any. There was no live chat either.
The Showlo
Show note
A show for Moab's sort-of-experts, on KZMU Radio.
Show note
This week's tunes: open.spotify.com/playlist/0k6AxpV…
Show note
WHO ARE YOU? Sam Newman. How expert, 0 to 10? Estimated 6 — thinks about pie more than the average person.
Show note
PIE DOUGH RECIPE 1 cup unbleached all-purpose flour to 1 stick salted butter = one bottom crust or one top crust. You can double this.
Show note
Recommended tools: a pastry cutter, a bench scraper, and a pie plate.
Show note
HOW TO MAKE THE CRUST Put frozen butter chunks in a cold bowl. Cut the frozen butter together with the flour using a pastry blender — chunks should be tip-of-pinky. Get a cup of cold water. Pour in a quarter to a half cup. DO NOT ADD TOO QUICKLY. You do NOT want it to be sticky at all. Stir to combine — it should clump together like playdough but NOT be sticky. Add a small amount of flour if needed. Do not touch it with your hands, since that can melt the butter. Form the dough into a ball. Put it into the fridge. Get your filling ready. Take the dough out of the fridge and put it on a floured work surface. Squish the dough into a patty — use flour as you roll it out. Roll in all directions until it is about 9 inches across. Flip and flour the other side. Do not make it too thin, but less than a quarter inch. You want your pie dough to be your pie dish plus 2 inches all around. Flour it until you can touch it without sticking. Pick up the edge of the dough and fold it in half. Then fold again — pick it up and put the point in the middle of the dish, then unfold to have your dough centred in your dish. You could store it in the freezer at this point. Add filling and roll the crust edges toward the centre, pulling slightly to the side to make a twist all around. It is a nice fat edge. Add filling and quickly put it in a preheated oven. Enjoy pie.
Show note
WHO ARE YOU? Diego Velasquez, Moab Museum. How expert, 0 to 10? About a 4. A connoisseur.
Show note
“Butter or shortening what the heck” — Xander, Moab UT FROM THE EXPERT: Shortening is a conspiracy theory. Just use butter.
Show note
“Do you use ice water for your fingers when making the crust (my mom always does that)?” — Aliz, Tucson AZ FROM THE EXPERT: Sure, if you want to! It's better to just not touch the dough if you can.
Show note
“How do you keep the crust pretty and crimped where it doesn't shrink a bunch? I can never get the edges to stay nice!” — Tess, Moab UT FROM THE EXPERT: Not familiar with the shrinkage problem! More research needs to be done. Fork-crimping isn't great — if your dough is dry, fork crimping isn't going to work. I recommend the roll method above.
Show note
“Can I make a good handmade crust if I only want to labor over it for like half an hour!? How long does the perfect crust take to make and is there a way to shortcut it? Also every time I've tried making crust, it just tastes like flour. Yuck! Am I using the wrong butter or do I not like pie that much?” — Ali, Moab UT FROM THE EXPERT: A crust should only take about 15 minutes. Try some fancy butter — it's fun to buy anyway.
Show note
“I would want to know: how do you make it not be super wet in there” — Sarah L, Moab UT FROM THE EXPERT: Try tapioca starch. Oats absorb water and could be a nice texture.
Show note
“Pie question: why don't I like them? Can I do anything to like them more?” — Molly G, Moab UT FROM THE EXPERT: It is your fate.
Show note
“Legit pie question: tips to flakiest crust? Less legit pie question: how many cherry pies does the expert think they can eat in one sitting??” — Molly H, Moab UT FROM THE EXPERT: Butter, and two.
Show note
“How do you get pie filling to not splooge out of the sides?” — Audrey P, Moab UT FROM THE EXPERT: You must vent your pie. Splooting is from overfilling and not having a place for the filling to go. You could use a pie bird if you want.
Show note
PIE EVENT: Annual Ice Cream Social — Moab Museum and Moab Arts, July 24th from 4 to 7pm, Center St. Ball Fields. Ice cream, live music, lawn games, a pie contest, and crafts and activities inspired by the travelling Voices and Votes: Democracy in America exhibition. Winners of the pie contest will enjoy fame, glory, and at least one year's worth of bragging rights for Moab's best pie. A selection of pies will be auctioned off throughout the evening to the highest bidding pie lover. Contestants are encouraged to bring TWO pies — one to be judged and one to be auctioned. All pies must be homemade; historic and family recipes appreciated but not required.
Show note
TRADING POST — FOR SALE The townie bike my ex got me for our anniversary, steel frame for a supple heart. Brook's leather seat for a soft ass and handlebar tape to match your tiny hands. Sleek vintage blue. It's for a small person under 5'5". Give me enough money to mend my broken heart, so about $309. $300 — call in to claim?
Show note
TRADING POST — FOR SALE: the banana hammock 14 ft cataraft, frame that could use an upgrade. (Great for beginners?) lol. Trailer. Comes with everything we own: straps, drop floor, table, drop bag, three oars (one crooked from a rock smash), no dry box. Asking $5k.
Show note
TRADING POST — LOOKING TO BUY “I just smashed my back window of my truck, I need a new topper.” Needs to fit a 2nd gen Tacoma 6 ft bed. Tall, no coffins. Or if someone wants to help me cut some plexiglass.
Show note
TRADING POST — SERVICE Are you procrastinating on some small task? I'll come watch you do it. I won't leave until it's done. $20/hour or treats (includes but not limited to fun coffee items, castelvetrano olives, pastries, etc).
Show note
THINGS ON MARKETPLACE Pomeranian mug — facebook.com/commerce/listing/144… Medieval wooden flail for cosplay or display, $20 GJ — facebook.com/marketplace/item/413… Sikkk Suzuki — facebook.com/marketplace/item/100… Brat — facebook.com/marketplace/item/224… Cool airplane rocker — facebook.com/marketplace/item/150…
Show note
NOW HIRING? MVMC and Steward Moab. More at moabsunnews.com/local/classifieds
Show note
PUZZLER! So this fella calls in, says his wife bakes a perfect apple pie — 9-inch round, crimped edge, the works. And every Thanksgiving they cut it into slices for the family table. So one year he decides to be a wise guy. He makes exactly 6 straight cuts across the pie — doesn't have to go through the centre, doesn't have to be evenly spaced, any which way he wants — and he wants to know: what's the maximum number of pieces he can get? So the question for the listeners: with 6 straight-line cuts across a circular pie, no restriction on angle or position, what's the max number of pieces? (Answer next month.)
Show note
OTHER: advice from Oscar Niehaus on having a good radio show. Have a smooth voice — do a radio voice. Doug has the best radio voice in Moab — no! Radio Wasteland — James T. Kirk. Sam: DJ Big Swing Face.
Show note
Good Lovies: crab bucket.
This show aired before the site existed, so there was no chat to keep.