The Art of Pie Making: Flour, Salt, Fat, and Water—How to Make Pie Dough
with our Pastry Chef, Sue Nielsen!
November 2 @ 10:00 am - 1:00 pm
A Pie Dough Series with Farm Table’s Pastry Chef Sue Nielsen
Say the word “pie” and it brings to mind home, the fragrance of an autumn harvest, summer picnics spread out on a red plaid tablecloth, and memories of family gatherings. We view pie as such an American icon that food writer John T. Edge has said, “If I were to create a coat of arms for our country, a pie would be its heraldic symbol.”
In this hands-on class, we’ll make traditional leaf lard and butter dough—a dough we use every day at Farm Table for sweet and savory pies, quiches, tarts, crostatas, and hand pies. Bring in your favorite pie plate and take home your own pie crust—which you can then fill with your favorite filling.
Attend just this class or all three in Sue’s Pie Making Series! Register here to sign-up for the series.
Sue Nielsen is Farm Table’s very own Pastry Chef and Preservation Manager! She has honed her culinary skills for over twenty years. Her particular passion for pastries and desserts, both sweet and savory, led her to pursue an A.A. degree in Pastry and then a B.S. in Hospitality Management, both from The Art Institute International of Minnesota. Sue won the “The Beez Kneez” 5th Annual Dandelion Pastry Challenge in March of 2018, in collaboration with Café Wren. When not baking, preserving, or teaching, Sue enjoys snowshoeing, canoeing, biking, reading, raising goats, and teaching herself to play the Native flute. She also enjoys spending time with her family and friends.