Two Days - 4 Sessions - 6 Hours of Live Pie Instruction with Ken
Can't watch all of it live? No problem.
The recorded session is yours, too! Watch whenever you like.
SATURDAY SESSIONS
12:00 NOON - 1:30 PM (EST)
Crash Course in Pie Dough -- For this session, we'll do a deep dive into the principles and practices that yield tender, flaky pie crusts. Ken will demonstrate the three most common pie dough mixing methods - by hand, in the food processor, and the stand mixer. You'll learn how your choice of fat affects the outcome, and how best to avoid the over-handling that results in tough crust.
4:00 PM - 5:30 PM (EST)
Fall Fruit Pie Template - Most fruit pies have much in common. Rolling the dough, getting it in the pan, the quantity of fruit and other filling ingredients, attaching the top dough, baking basics and doneness clues -- the similarities allow us to create signature fall pies based on a tried-and-true recipe template. In this session we'll look at the range of possibilities and walk step-by-step through the making and baking of a fall fruit pie. By the time we're finished, you'll be well-versed in the finer points of creating a fruit pie. You'll also get a crash course in the various pie making tools Ken finds indispensable.
SUNDAY SESSIONS
12:00 NOON - 1:30 PM (EST)
Thanksgiving Pot Pies - In today's early session Ken will help answer the question we all face on the day after Thanksgiving: what the heck am I going to do with all these leftovers?! Here's what: turn them into the best pot pies you and your family has ever tasted. Ken will break it down the process for you, simplify the process, even show you how to go free-form and make handheld pot pies. You'll never again be at a loss for how to turn those turkey day leftovers into amazing encores.
4:00 PM - 5:30 PM (EST)
Buttermilk Pie/Prebaking Your Pie Shells - You haven't lived until you've tried one of Ken's favorite recipes in PIE ACADEMY, inspired by he and his wife's love of the South Carolina Lowcountry and its cuisine. We're talking about Buttermilk Pie, this one with a spongy, cloud-like top layer and sweet buttermilk custard underneath. We'll take this opportunity to carefully examine the best way to prebake a pie shell - one of the key steps to success with this pie and so many others, and the hallmark of the best home pie makers.
Imagine (almost) all the fun of our in-person Pie Getaways, but at a fraction of the price.
Invite a friend or two over and turn it into a pie bakers' watch party!
