Pie Workshop with Milk Glass Pie

an Exploration of Soft Red Wheat

Join baker Keia Mastrianni of Milk Glass Pie as she delves into the intricacies of flaky pie pastry and our dynamic catalogue of Soft Red Wheat. In this hands-on class, students will learn to make pie dough, how to roll and crimp pie crusts, and will explore the many iterations of pie that come from a simple pastry recipe. In addition, students will learn how to incorporate a variety of flours into their baking repertoire and walk away with pie dough to take and bake at home. 

Keia Mastrianni is the baker and owner of Milk Glass Pie, a Western North Carolina cottage bakery located on Old North Farm, where she lives and works with her farmer husband. Milk Glass Pie specializes in old-fashioned pies and seasonal baked goods made with ingredients from local farmers, friends, and freshly milled flour. Keia has been featured in Southern Living, Garden & Gun, and PBS North Carolina's The Key Ingredient, for her pie recipes, food writing, and “Love is Pie” ethos.  

TENTATIVE SCHEDULE

9-9:30a: Introductions + Jennifer Lapidus shares Carolina Ground story

(coffee + biscuits + jam)

9:30-10:15a: Crust 101 with Keia

Includes: the science of flaky pie dough

Demo dough-making with troubleshooting/trouble-avoiding tips.

Includes demo of dough made with 85P/Crema blend and a second dough made with 100% WW pastry.

Discuss Whole Grains + Things to Consider

10:15-11:15

 Class makes pie dough plus cleanup/storage/etc

11:15-12:00 

Demo Rolling/Crimping Single Crust Demo, talk parbaking and show class how to parbake

Demo Handpie Circles (assemble/fill with premade filling with class) 

Prep + Bake Handpies (show how to egg wash and sugar) 

12:00-1:00 pm: snacks + pie

Students will enjoy a slice of pre-made pie with whole wheat crust and can take home/enjoy a handpie fresh from the oven.