Ever since the gourmet cupcake bubble burst back in April, I have been on the edge of my seat waiting for the next next overpriced culinary craze to hit the markets. And after months of patiently waiting, I think I have finally found just the niche! Pie shops! While cupcakes may be smaller and less ridden with guilt, pies are more fun for sharing.

But it's not all rainbows, sugar and gluten free flour. Pies are hard. They require all sorts of timers, beads, birds and worst of all patience to bake. I learned this dark, burnt side of pie making after my recent attempt at Black Bottom Oat Pie. The ladies over at the Brooklyn pie shop - Four Twenty Blackbirds - make it look and taste so effortless. But after two (yes, two) attempts, I learned that pie baking requires more than your average pastry prowess.