Pies can be finicky. Overwork the dough, and the crust won’t flake. Too-liquid filling can hesitate to set, or ooze out of the tin. Most people, as a result, stick to the pies they know how to make, or simply buy them from the store. But Stacey Mei Yan Fong, a Brooklyn-based baker, has invented nearly 50 drastically different pies over the last four years. Fong, who was born in Singapore and moved to the United States for college, is the creator of 50 Pies / 50 States, a project…
