A Firsthand Try at Baking Blue Duck Tavern’s Famous Apple Pie
By • March 20, 2025 0 94
By Zoe Howard-Barr
Earlier this month, in honor of Pi Day, Blue Duck Tavern held an intimate pie baking class led by Executive Pastry Chef Colleen Murphy.
Murphy has been working as a pastry chef at the Park Hyatt Washington, D.C., and Blue Duck Tavern for the last seven years after stints at other Hyatt kitchens around the country. Murphy thrives on creating unique pastries and takes great pride in sharing her craft with those around her, which was evident in her patience and openness with the class. Murphy’s approach to designing desserts focuses on regional ingredients and how shapes, colors and flavors combine to create a memorable experience for guests.
Executive Pastry Chef Colleen Murphy and Prep Cook Mariana Dunningham. Photo by Zoe Howard-Barr.
Blue Duck Tavern’s signature apple pie, which was named one of “America’s Best Apple Pies” by Food & Wine magazine and one of the “Top 25 Best Dishes” by USA Today, is without a doubt delightful. It is the perfect balance of sweet and tart, made with locally sourced Granny Smith apples and a thick buttery crust. It is a comforting, elevated version of a classic, especially when served with delicious housemade vanilla bean ice cream. It may be the best apple pie I’ve ever had. The restaurant makes between 20 and 40 of these pies every day.
During the 45-minute class, guests were guided through how to make a flaky pie crust, assemble apple pie filling, and decorate the top of the pie with a graham cracker streusel. Murphy explained the process in-depth, throwing in some insider tips for at-home baking. For example, cold butter is a must!
Blue Duck Tavern Apple Pies. Photo by Zoe Howard-Barr.
Instead of the traditional American pie crust, the Blue Duck Tavern uses pâte brisée, an all-butter French dough that is sturdier and more tender.
More cooking classes will be offered this spring. The Blue Duck Tavern also has plans to host an event in June to spotlight the hotel’s sustainable rooftop beekeeping program. The Park Hyatt Washington D.C., in collaboration with Capital Bee CARE, has five hives, a total of 50,000 bees, and an extensive rooftop garden. The fresh honey produced is incorporated into various menu items.
Open for breakfast, lunch, and dinner daily, Blue Duck Tavern is located inside Park Hyatt Washington, D.C., at the corner of 24th and M Street NW, three blocks east of Georgetown.
Restaurant Exterior. Photo by Zoe Howard-Barr.
