Kate McDermott has shared the time-honored craft of pie-making with thousands and is excited to now share it with you in a workshop session broadcast live right to your home.
NEW DATES 2022 COMING SOON!
SINGLE SESSION CLASSES BELOW
(3-DAY VIRTUAL PIE CAMPS are on hold because of COVID)
Please be sure to review The Fine Print at the bottom of the page.
BUTTERMILK BOURBON PUMPKIN PIE
Monday, November 22, 6:30-8 pm East/ 3:30-5pm West
This class is offered through the 92Y in NYC.
Learn to make this luscious, amped up, gently boozy update of a harvest table classic — and the only pumpkin pie recipe (and techniques!) you’ll ever need.
PAST VIRTUAL WORKSHOPS
CHICKEN POT PIE
It’s coming on Fall and time for my family’s favorite Chicken Pot Pie. Make this classic savory pie with just the top which is how I grew up having it. You can make this recipe using your favorite gluten free or gluten full dough or with the classic Art of the Pie dough that Kate will guide you through. Then we’ll make a filling, construct the pie and pop it in the oven. Make one big pot pie for your family supper, or individual servings to freeze and bake as needed. This pie is truly a satisfying taste of home.
PEACH RASPBERRY PIE WITH A CREAM CHEESE CRUST
Make a fresh peach and raspberry pie. It’s one of my all time favorites and this crust can be made gluten-free or gluten full.
PEACH BLACKBERRY SONKER
You may not ever have heard about a sonker, but once you taste it (and learn how easy it is to make) I think it will become a regular on your dessert menu. It sure has on mine! We’ll learn to make and bake a sonker and the milk dip with which it is traditionally served.
HONEY ORANGE WALNUT PIE VIRTUAL WORKSHOP
In this 90-minute hands-on virtual workshop session you will learn to make a Honey Walnut Orange Pie made with phyllo dough.
SAVORY SUMMER RATATOUILLE PIE
Make a delicious crust and a simple to make and very satisfying savory filling using delicious ripe vegetables.
4th OF JULY BLUEBERRY PIE
Make a blueberry pie with a lattice top just in time for the 4th of July!
IRISH BAKING: SWEET
IRISH APPLE TART WITH CUSTARD SAUCE
Learn to make an Irish Apple Tart with a delicious Custard Sauce in an enjoyable 90-minute hands-on session.
IRISH BAKING: SAVORY
IRISH BROWN BREAD
In this 2-hour session hands-on session, you will learn to make Shepherd’s Pie and my favorite recipe for Irish Brown Bread. There will be time for your questions, too. Your final bakes may finish after the session concludes.
THE QUINTESSENTIAL APPLE PIE
Kate’s Quintessential Apple Pie has been featured online, in books, and in publications nationally and internationally. In this demonstration/hands-on workshop 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 and an award winning apple pie filling.
BREAKFAST TREATS: SCONES AND COFFEE CAKE
In this 90 minute session, you will learn to make Kate’s Pie Cottage Scones and Berry Good Coffee Cake. These delicious baked breakfast treats can be made either gluten-full or gluten-free. There will be time for your questions in this one session demonstration/workshop, too. Your final bake may finish after the session concludes.
CROSTATAS (A/K/A GALLETTES or RUSTIC TARTS)
CHESS PIE & SHAKER LEMON PIE
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.
SEASONAL CHIFFON PIE
In this demonstration/hands-on workshop we will make a Seasonal 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.
BLIND BAKING & PRESS IN CRUSTS
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.
GLUTEN FREE CHERRY PIE
You will learn to make a gluten-free pie dough, a cherry 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.
SAUSAGE AND APPLE PIE WITH A CHEDDAR CHEESE CRUST
This workshop/demonstration will present how to make a Sausage and Apple Pie with a Cheddar Cheese Crust. We will learn to make a delicious crust that is perfect for a savory pie, and a simple to make and very satisfying savory filling using apples and sausage.
PIE CAMPER COMMENTS FROM VIRTUAL PIE CAMPS
“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.”
“I received many nice compliments from clients about your presentation. This event was a 100% success. Your help and attention to detail was great.”
—Corporate Event for Wells Fargo Advisors, Chicago
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.
- 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, Make Pie!
Updated: Oct 4, 2021