Pie Intensive May 23.24.25

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Pie Intensive May 23.24.25

575.00

Pie Intensive

Join us for an adventure in pie centered around fresh ingredients and our outdoor wood fired oven. Over the course of three days we will create, from scratch, an all butter crust, a butter and lard crust and a crust made with a portion of sourdough starter. Fillings to be announced based on what’s in season at the market.

How to work with freshly milled flour, properly hydrate dough and recover from mistakes will be discussed in a conversational style along with the basic science behind it. We will also dive into the anatomy of wheat, a brief introduction to various grains, milling styles and the workings of a wood fired oven.

While the pies bake we’ll look at the design aspects of the pie box focusing on a different method of embellishment each class. Participants will craft their own hand carved stamp and a paper cut stencil. A light lunch and a glass of wine is provided daily.

Walk away with a new found appreciation for simple pastry, three handmade pies and a few new friends! The workshop runs from 9 A.M to 2 P.M. Wednesday through Friday

 

Day one: 

All Butter Crust

Blind baking

Chess pie filling

Grain and milling 101

Wood fired oven management

Sourdough starters

 

Day two: 

Butter and lard crust

Seasonal filling

Stamp carving + block printing

Refreshing starters

Tending the oven

Lunch

 

Day three:

Sourdough crust

Seasonal filling

Paper cutting & stencils

Refreshing starters

Tending the oven

Lunch

 

 

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