Art of the Pie in the Washington Post
I was featured in the Washington Post food section last week—a feature article by food editor Bonnie Benwick. “Pie a la McDermott mode” just about had me jumping up and down.
Bonnie participated in a workshop last month in Bethesda, MD at the home of Catherine Gewertz. It was a very hot and humid day and I was so pleased that all of our pies magically baked up well.
I still learn something new every time I make a pie and my workshops in the warmer climates of the Texas and Maryland were no exception.
“Keep chilled” was my mantra for those workshops. Hands chilled. Fats cold. Bowls and flour, too. Try grating frozen butter into the flour on those hot days. It’s a nifty trick that can help you make pie pastry.
As you know, I am living in the Pacific Northwest where we are experiencing a summer that is cooler than just about anywhere in the U.S. and it’s even cool for us! Summer, such as it is, finally arrived on July 5. I’m not sure if any of us in this upper left-hand corner will get tomatoes this year, but the rhubarb has been great and the strawberries are coming on strong!
Preparations for Pie Camp are underway and next week at this time we’ll be putting the final touches on everything! The garden fairies are hard at work and I can’t believe how beautiful it is looking. All I can say is Thank You, Thank You, Thank You!
For those who would like to come to an Art of the Pie Workshop or Demonstration, I’ve added some new dates for late summer through the Fall. I’ll be in Sacramento, San Francisco, and DC/Bethesda and for those who would like to join me at Pie Cottage in Port Angeles, WA, there are dates at my cottage home there, too! Here’s a link to the workshops.
OK, that’s all for now. I hope you are all enjoying your summer!
Pie Happy, Make Pie!