When it comes to pies, whether the pizza, savory pot, or sweet dessert varieties, it’s the crust that often separates the wheat from the chaff.  There are some great crusts, in Las Vegas—the Truffle Chicken Pot Pie at 1228 Main, the Beef Short Rib Pot Pie at Honey Salt, and Michael Mina’s Lobster Pot Pie at Michael Mina at Bellagio, to name a few—but it was only recently that I was advised to check out Crust & Roux, a restaurant that makes all three varieties of pie, and does so quite well.

Opening about a year ago, at Town Square (opposite Total Wine & More), Crust & Roux Identifies as “a modern, gourmet pie company solely dedicated to elevating pies of all kinds,” and was the first concept from Las Vegas-based AYYA Hospitality Group (which has since opened Thick & Thin Treat Bar and Pine Bistro in the Southern Highlands area; and will be unveiling J. Blanco, an upscale Mexican steakhouse, at UnCommons, in 2024).  The restaurant is an homage to the late father of Lowell Raven (Vice President, AYYA Hospitality Group), who operated an all-pie restaurant in Virginia, in the aughts.  Said Raven, “With Crust & Roux, we’re honoring my father’s idea of two concepts in one: a full-service pizzeria combined with a bakery.”

I decided to go by and check it out, and set up an appointment to do so with AYYA Hospitality’s Director of Operations, Craig Means, who, in very short order following my arrival, elevated what I’d been expecting to be a routine restaurant tasting into the culinary equivalent of the madcap shopping-montage scene in Pretty Woman, with Means assuming the role played by comedian Larry Miller (Mr. Hollister, the manager of a Beverly Hills boutique).

In very short order, I was presented with a new pizza they were debuting, the Holiday Ham Pizza Pie; the seasonal Turkey Pot Pie; and the Strawberry Peach Pie.  The 16” Holiday Ham Pizza Pie (with a buttermilk fermented dough, a roux base, mozzarella cheese, smoked ham, arugula, piped ricotta, and a honey drizzle) was pretty sublime.  As opposed to the usual strong flavors I’m used to (and often enjoy) be they garlic, pepperoni, barbeque sauce, spicy sausage, etc.; the Holiday Ham Pizza Pie is balanced and errs on the side of subtlety.  So, instead of the rich, heavily seasoned pizza I was expecting, this was more sophisticated, and let the delicious crust and fresh toppings do the heavy lifting.

The Mini Turkey Pot Pie (with turkey, mashed potatoes, stuffing, and gravy, with a side of cranberry sauce) was the holidays in a pie tin (only a smaller, single serving size), came next.  Every bite (all five of them) was a mélange of familiar flavors served in a wonderfully flakey crust in which you can actually taste the butter.  This one isn’t on the regular menu, so get it while you can!

Rounding out the tasting, was the Mini Strawberry Peach Pie (with a fresh strawberry and peach compote in a handmade crust with a lattice top) presented à la mode, which was the perfect way to end my introduction to Crust & Roux on a sweet note.  I should add that I took a huge slice of Pecan Pie to-go and that it was heavenly when eaten at 2AM, straight out of the refrigerator.

Through this cavalcade of crusted delights, I learned that Crust & Roux is happy to ship most of their pies, nationwide (with each pie in heat-sealed shrink wrap); and, so long as your order is placed by Thursday, December 14, they can ensure delivery by Christmas.  Here’s what you can ship, by calling Crust & Roux at (725) 204-8522:

9” Dessert Pies: Crust & Roux’s 9-inch dessert pies are available in Apple, Peach, Blueberry, Strawberry, Cherry, and Pecan.

Micro 4” Dessert Pies: In addition to their 9” dessert pies, Crust & Roux now offers micro, 4” bite-sized pies, perfect for a unique gift or adding variety to holiday dessert assortments. These cute-as-can-be micro pies are available in Blueberry Zest and Strawberry Peach and are $18 for a half-dozen and $30 for a dozen.

Meanwhile, I’m already plotting my next visit to Crust & Roux, and currently, I’ve got my eye on the signature Crab Meat Pie (with a buttermilk fermented dough, signature white roux base, premium lump crab meat, mozzarella cheese, and parmesan cheese).  The most popular pizza in the house, Crust & Roux’s Crab Pizza Pie is a tribute to Lowell Raven’s father, who took the popular white clam pie of Southern New England and elevated it by featuring lump crab meat instead of clams.  Smart fella! *

I’m also keen to try the bayou-inspired Gumbo Pot Pie (with chicken, andouille sausage, shrimp, okra, celery, and onions); as well as the limited-time Chocolate Pecan Pie.

What sort of pie are you craving?

Crust & Roux
Town Square (opposite Total Wine & More)
Click HERE for info

Get into it!
#CrustNRoux

[Editor’s Note: * Created in the 1950s by Frank Pepe at Frank Pepe’s Pizzeria Napoletana, in New Haven, CT’s Wooster Square neighborhood, the White Clam Pie—just crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams—was the first to put the very unconventional topping of seafood on a sauceless pizza, and has been touted as the “Best Pizza on Earth” by The Guardian.]