PLEASE NOTE: ALL 2020 IN PERSON EVENTS ARE CANCELLED DUE TO VIRUS.
Please be sure to review The Fine Print at the bottom of the page.
GLUTEN FREE PEAR PIE
SATURDAY SEPT 12 9AM-11:30AM PST
LINK TO REGISTER
You will learn to make a gluten-free pie dough, a pear filling, tricks to successfully rolling out gluten-free dough. Gluten-free pie-making uses different techniques and once you know them, you’ll find that they are easy to do. There will be plenty of time for your questions in this one session demonstration/workshop, too.
CHESS PIE & SHAKER LEMON PIE
SATURDAY AUGUST 15 9AM-11AM PST
LINK TO REGISTER
In this demonstration and hands-on workshop we will make two pies. First we will learn to make a dough by hand or in a food processor. You will also learn tips and tricks to successfully rolling it out, placing it the pie pan, and finishing the edges. Then we will make a Chess Pie filling and while it bakes we will prepare the filling for the Shaker Lemon Pie. Instructions will be given on how to bake the Shaker Lemon Pie as we will not be baking it during class time.
PEACH CHIFFON PIE
SATURDAY AUGUST 22 9-11:15 AM PST
LINK TO REGISTER
In this demonstration/hands-on workshop we will make a Peach Chiffon Pie in a press-in crust or blind baked crust. Kate McDermott is excited to share this pie with you and there will be plenty of time for your questions in this one session demonstration/workshop. This pie can be made gluten-free. Create right along with Kate or make it later using the downloadable video recording of the session.
LEMON MERINGUE PIE
TUESDAY JULY 28 9AM-10:30AM PST
This workshops/demonstration will present how to make a Lemon Meringue Pie, a classic in every pie makers repertoire. Depending on the crust you choose to make on your own, the filling for Lemon Meringue Pie is gluten-free, too, and uses basic and easy to find ingredients. Kate McDermott is excited to share this pie with you and there will be plenty of time for your questions in this one session demonstration/workshop.
MAKE A GLUTEN-FREE FRUIT PIE
TUESDAY JUNE 30 9AM-11:30AM PST
In this demonstration and hands on class, you will learn to make gluten free dough in a food processor, a fruit filling, and and the tricks to successfully rolling it out, placing it on top of the pie, and finishing the edges. We will also learn to make a lattice crust with gluten-free dough. Instructions will be given on how to bake the pie as we will not be baking it during class time, or how to freeze and bake later.
BLIND BAKING & PRESS IN CRUSTS
TUESDAY JULY 7 9AM-10:30AM PST
A blind-baked crust is used for pies like lemon meringue, chiffon pies, or coconut cream. Press-in crusts, that use cookie crumbs or nutmeals, are some of the easiest to make and are not rolled but pressed in and making them ones you will return to again and again. Kate McDermott is excited to share these ways to hold a pie filling with you in this 90-minute session. There will be plenty of time for your questions in this one session demonstration/workshop, too.
WATCH FOR THESE UPCOMING CLASSES
LAYERED PIES WITH PASTRY CREAM
SAVORY POT PIES
SAUSAGE AND APPLE PIE WITH A CHEDDAR CHEESE CRUST
SPINACH, ONION, & CHEESE TART
VIRTUAL PIE CAMP®
MAY 8-10, 2020
JUNE 5-7, 2020
BE HAPPY, STAY HOME, MAKE PIE!
You are invited to join Kate McDermott for a 3-day pie baking weekend right at your very own baking counter! Kate McDermott has taught over 4000 pie makers and is excited to share the craft of pie making with you in this 3-day virtual pie making weekend broadcast live right to your home. There will be 10+ hours of pie-making during the 6-sessions that are based on the very popular sold out Art of the Pie Camps she created in 2008.
FRIDAY 9AM-12:30PM PST: 2 Sessions
FRIDAY SESSION 1: Meet & Greet 9-10:00 AM PST (1 hour)
We’ll start on Friday afternoon with an informal meet and greet session where you will meet pie makers from across the country and maybe around the world.
FRIDAY BREAK (15-30 minutes)
The chat room will remain open during this time.
FRIDAY SESSION 2: Dough 101, 10:30AM-12:30 PM PST (2 hours)
In this session you will learn how to make dough by hand and also in a food processor. We will learn two different recipes. After Kate demonstrates a dough, she will then guide you through making your own. Our doughs will chill overnight and be ready to use in our Saturday and Sunday sessions.
SATURDAY 9AM-1:30PM: 2 Sessions
First up will be an opportunity for you to ask Kate questions. Kate will give a quick review of making one dough. Next she will demonstrate how to roll out dough, and make Little Tasties and Hand Pies that can be made either sweet or savory. Then she will be there to help you as you make your own.
SATURDAY BAKING BREAK (1 hour)
Preheat your oven and bake your Little Tasties and Hand Pies during the break. The chat room will remain open during this time.
SATURDAY SESSION 2: Question Time and Mise en Pie: 12-1:30PM PST (1.5 hours)
We’ll begin with questions for Kate and show each other our baked treats. While you enjoy the pastries you’ve made, Kate will take you on a tour of her baking equipment, including pie pans, measuring equipment, rolling pins, tools for decorating pie tops, and lots more.
SUNDAY SESSION 1: Question Time and Fruit Pie Fillings 9AM-10:30AM(1.5 hours)
We’ll begin once again with questions for Kate. Then we will learn to make a fruit pie filling using either fresh or frozen fruit for whatever size pie pan you have. (Information on specific fruit filling to be made will be provided at least 1 week before Virtual Pie Camp begins.)
SUNDAY BREAK (15-20 minutes)
Tidy up your counter and get ready to roll! The chat room will be open during this time.
SUNDAY SESSION 2: Lattice Crust, Edges, and Easy Pie Tops 10:45AM-12:15PM (1.5 hours)
Kate will show you how easy it is to make a lattice crust, lots of different edges for your pie, and some fun ways to create a pie top that is uniquely yours. She will first demonstrate a step, and then with her verbal guidance and prompts, you will do the same step .
SUNDAY BAKING BREAK (1.75 hours)
Preheat your oven, tidy up, and bake your pie during the break. The chat room will remain open during this time.
FINAL QUESTIONS & GRADUATION 2 PM PST (1 hour)
After our pies are baked, we’ll meet once again for any last questions you might have. Pie Camp will then conclude with a Virtual Graduation Ceremony. Pie Camp graduates will receive by email, a personalized Art of the Pie Graduation Certificate (PDF) and an invitation to join a private Virtual Pie Camp Facebook Group.
- The fee for the Full 3-Day Virtual Pie Camp Pass is $235 plus Eventbrite service charge and is limited to 25 Virtual Pie Campers.
PIE CAMPER COMMENTS FROM VIRTUAL PIE CAMP
“This was literally one of the best things I have ever done. Ever.”
“I have been in 100s of in-person and online courses. Kate is the best online instructor I have ever had.”
“I learned SO much, but one of my biggest takeaways was the love, kindness and respect emanating from Kate towards each of us.”
“I loved all the science that was included in the class.”
“Over a 37 year career I’ve attended probably hundreds of training sessions in person and with video. You are among the very, very top instructors of courses I’ve participated in. It didn’t matter that we were on Zoom. I felt like I was there with you.”
“The investment of the weekend will yield a lifetime of wonderful memories and PIES for my loved ones.”
“What a fantastic time! I wanted to learn to make a pretty crust, and I feel like I accomplished that goal.”
“I’m delighted with how everything turned out. I can’t believe how well the fruit pie set – no soggy bottom!”
“I brought in my pie to work today. My co-workers were so grateful. Pie was gone in 20 minutes.”
“So much fun!!!”
“It was such an amazing class. I learned so much. I’m ready for another one!”
“Being able to use my oven and tools, and tasting the results gave me a huge amount of confidence. It was superb. I learned so much. You are a great instructor. You’ve upped my pie game enormously.”
“Virtual Pie Camp was excellent. I learned so much, met new friends and feel so much more confident in my pie baking. I can hardly wait for the next one.”
“A wonderful 🥧 weekend!”
“We are blown away by how successful and enjoyable, from start to finish, this experience has been. Being this successful with pastry is a testament to your skill and great energy Kate.”
Kate McDermott is an author and James Beard finalist for the critically acclaimed book Art of the Pie: A Practical Guide to Homemade, Crusts, Fillings, and Life (2016). Her other books are Home Cooking with Kate McDermott (2018), and Pie Camp: The Skills You Need to Make Any Pie You Want (Oct 2020.) She is a self-taught home baker, gardener, and writer. Peach pie is her favorite.
THE FINE PRINT
- Once you purchase your Art of the Pie virtual event, it is for your eyes only. Please keep your login details to yourself. If you feel that a friend would like to know about an Art of the Pie virtual event, feel free to share this website and information with them.
- All sessions will be held on Zoom. The FREE version is just fine.
- So that we can concentrate on pie making, please consider registering for a Free Live Zoom Training Webinar, or view an already recorded training webinar to learn about how to use Zoom.
- With your paid registration you will receive instructions for Zoom login, a list of ingredients, equipment needed, and recipes.
- I love sharing with you in my classes but please respect that this my intellectual property and remember that these Art of the Pie Virtual Workshops and Pie Camp, including all video and written content are copyrighted material and not to be shared or taught by others without specific consent.
- Please choose carefully as there are no refunds.
Be Happy, Stay Home, Make Pie!
Updated: June 23 2020