18 Reasons: Springtime Pies: Sweet and Savory

There are no square pies on Pi Day! We tend to champion our favorite pie fillings – but it’s the quality of the crust that can make or break a good pie. If you’ve struggled in your own kitchen with soggy pie bottoms or dense, overworked crusts, then this class is for you.

Join Jennifer in our classroom to delve into the science and process of making tender, crisp, and flaky pie dough. Then, we’ll make four different types of pies. The Tarte Tatin is an upside-down pie with no bottom crust, traditionally made with apples and caramel. We’ll swap the apples for surprisingly delicious fennel and candied orange. Next, we’ll ditch the pie plate and bake two galettes! We’ll make both sweet and savory versions of this free-form pie. We’ll use frozen fruit, ensuring consistent results year-round, and mixed mushrooms with goat cheese and leeks. Lastly, we’ll make a double-crust pie filled with a mixture of whole Meyer Lemons, sugar, and eggs.

We’ll serve a light, vegetarian meal (seasonal salad, cheeses, and more) to pair with our baked goods. While we may spend the class debating over our favorite pie fillings, at least we can all say no more to soggy bottoms!

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All Butter Flaky Pie Dough

Caramelized Fennel Tarte Tatin with Candied Orange

Mixed Mushroom Galette with Herbed Goat Cheese and Leeks

Blueberry Galette with Lavender Chantilly Cream

Shaker Meyer Lemon Pie