Making pies seems like a challenge, but with practice anyone can do it well. In this 3-hour workshop, we’ll tackle the basics of homemade pie: crusts, fillings, and assembly. First we’ll prepare our own flaky, sturdy, delicious all-butter crusts. We’ll make fillings with fresh produce (it’s berry season!) and learn how to shape both full-size pies and hand pies. While our pies bake we’ll talk about how to improvise fillings and use crusts to build meals for any occasion. When they’re done, we’ll dig in together!
This is a hands-on workshop from start to finish, so be prepared to roll up your sleeves and get dusted in flour. You’ll leave with finished hand pies, crusts to use later, and recipes for crusts and fillings to inspire further experiments.
PLEASE NOTE: For Ruby members, the materials fee is $20, payable at the start of class. Please contact us in advance if you have food allergies; we’ll definitely be working with dairy, gluten, and fruit. For nonmembers, the materials fee is included in the price of your ticket. Space is VERY limited (because of oven space!); we'll cap this class at 6 people and there will be a waitlist!
About Aku Ammah-Tagoe
Aku Ammah-Tagoe learned to bake from her parents and her grandmothers—both of whom raised families by selling pastries and bread. She also grew up gardening, and it was only a matter of time before those interests converged. Aku believes that absolutely everyone should be able to make good, simple food, including pie. In her non-kitchen life she writes about contemporary literature, teaches undergraduates, and tries to get a lot of sunlight.