5917 North Broadway Street
Chicago, IL 60660
USA
Learn how to turn the fruits of summer into a perfect pie! We will review the essential techniques for turning out a flaky, delicious piecrust. Rolling out dough and crimping will be demonstrated, along with cooling requirements before baking and ideas for seasonal decorations.
For the pie fillings, you’ll learn creative ideas for spicing (and boozing up) the standard pie flavors, and what you can and can’t substitute in the process. You’ll also learn safeguards against ending up with runny filling, and how to protect the fresh fruit flavor in fruit fillings. Vegan and gluten-free substitutions will also be discussed. Of course, scrumptious pie will be eaten, PLUS you’ll get to roll out a crust to take home with you!
About The Instructor: Sarah Mallin
Sarah Jane Mallin is an artisanal pie maker and versatile chef. She fell in love with growing and cooking food as a child while working on her grandparents’ 1,000-acre farm in Ohio. Even though she has attended classes at Le Cordon Bleu, The French Pastry School, and The Chopping Block, Sarah learned the most valuable lessons about cooking from her mother and grandmothers. She founded her pie making and wellness company, Pyrite Sun, to enrich connections between how we breathe, eat, and grow. Sarah’s cooking classes invite you integrate how you prepare, eat, and experience the food you make. Rather than merely following a recipe, you will learn simple ways to be creative, confident, and engaged in the process of nourishing yourself.
No refunds for cancellations made less than 3 days in advance.