Wednesday, March 1st, 6pm-8:30pm
 
Pie Of The Month: Peanut Butter Pie with Cortney
 
In 2023 we’ll be doing pie a whole new way – EVERY MONTH!  Pie is all about practice and repetition and these classes are structured to help you feel more comfortable and confident with a variety of different methods of pie making.  Start your pie journey with us and make your pies the star of every event.  This is a hands-on class in our workshop style.  Each person will make their own 8” pie each month to take home (you may work on a filling together, but everyone will make their own crust).  Cortney will bake each featured pie for the month for us to all taste. 
 
In this series we’ll take a deep dive into core pie techniques like Cookie Crusts, Butter Crust, Lard Crust, Lattice Work, Double Crust, Blind Baking, Crostadas/Galettes and Hand Pies.  Plus we’ll learn how to decorate with streusel, cut outs and stabilized whipped cream.  For fillings we’ll focus on the five main types of pie: Cream, Fruit, Nuts, Custard and No Bake.
 
For our second month and National Peanut Month we’ll be making Cortney’s Peanut Butter Pie, and we’ll learn the best way to amp up that peanut buttery flavor.  We’ll make a chocolate cookie crust and then work on how to make stabilized whipped cream that will hold up to 3 days (yeah, you heard me!).
 
Peanut Butter Pie
Chocolate Cookie Crust
No Bake Peanut Butter Filling (and a trick to get that extra peanut buttery flavor)
Stabilized Whipped Cream
Core Lessons: Cookie Crust, No Bake Filling, Whipped Cream, Pastry Bag