Pies & Prosecco

July 28, 2018, Olympia, WA

It was an energetic evening of learning and laughs at the Preheated Pies & Prosecco event at the Little General Food Shop in Olympia, WA, on Saturday, July 28. It was not only the first time the hosts, Andrea Ballard and Stefin Kohn, had seen each other since October, but also their first ever live event with Preheated fans. After a morning sourcing local blueberries, baking pies, and organizing their workspace, the duo greeted guests while handing out slices of “demo pie” and glasses of prosecco. Stefin told the attendees that no London event is complete without a glass of fizz, so she was happy to bring a little of her adopted city to the evening.

Both hosts were thrilled to meet their students – many of whom they knew only from the lively Preheated Facebook page – and were touched that a few had traveled several hours to attend the class. Everyone had fun introducing themselves and naming their favorite pie. (Apple was a clear winner.) Some of the students had never made a pie before, while a few could have taught the class themselves!

A crucial component of any pie is the crust, and the hosts had a few versions for their students to choose from. First up, Andrea demonstrated her go-to: Mary Beth’s Reliable Pie Crust which uses a combination of leaf lard and butter to produce a foolproof pastry that’s light and flaky, and can be whizzed together in the food processor. Stefin then showed students how to make a vegetarian version using Crisco (or your favorite vegetable shortening) and vinegar, and cut her ingredients together with a pastry blender for a lower-tech option. Finally, the duo shared the Kate McDermott crumble topping they’re currently obsessed with, and which would be perfect on just about any fruit pie. And, bonus! It can be stored in the freezer! (Note: Scroll down on the link to find the crumble instructions as part of a pear pie recipe.)

Andrea reminded students that the temperature of a kitchen can impact your pastry, including how much water you’ll need to add, and how successfully you can roll it out. The students then chose their desired framework (lattice top crust, double crust, or crumble topping) and got down to business. The chatter as they worked was so fun to listen to: Students were not only passing around measuring spoons and jugs of ice water, they were also sharing tips and offering advice – and soon their wrapped crusts were chilling in the fridge.

With the crusts resting, Stefin and Andrea demonstrated the easy blueberry filling and the students followed suit mixing the Spooner’s Blue Crop blueberries with sugar and adding a splash of orange liquor or orange zest for zing. With the filling sorted, it was time to roll out the pastry, and the duo reminded students that there’s no shame in crafting a “patchwork” crust that is more cobbled together than smoothly rolled out. No one but the baker will ever know! The flour was flying as the students rolled, patched, and eased their pastry into their pie tins, poured in their filling, and topped their fruit with their top crust, lattice weave or crumble topping.

It was clear to see that Andrea and Stefin were so proud of their bakers, who had, in just two hours, all turned out amazing blueberry pies. After a quick group photo (with their gorgeous pies!) they thanked their students for their energy, enthusiasm, and support, and bid them farewell with instructions on how to bake and enjoy their creations at home.

Based on the overwhelmingly positive response of the attendees and the fun Andrea and Stefin had themselves, you can be sure this event was just the first of many to come. What kind of Preheated classes or other live events (cookbook swap? recipe exchange? cooking demo?) would you like to attend – and where? Drop an email to hosts@preheatedpodcast.com